6 cupsfinely chopped bok choy (1 large head)
1large apple (cored and shredded or chopped)
1large carrot (shredded or chopped)
1⁄2 cupunsweetened almond, hemp or soy milk
1⁄4 cupraw cashews (or 1/4 cup raw cashew butter)
2 tablespoonsapple cider vinegar
1 teaspoonDijon mustard
Combine bok choy, apple, and carrot in a large bowl. Blend almond milk, cashews, vinegar, raisins and mustard in a food processor or high-powered blender. Pour dressing over salad and toss to combine.