PREP - 30 mins         READY IN - 1hr  30 mins

Ingredients

1 head bok choy, finely shredded
1 cucumber, seeded and finely shredded
3 carrots, peeled and finely shredded
5 hot cherry peppers, seeded and finely shredded

5 jalapeno peppers, seeded and chopped
180 ml apple cider vinegar
60 ml coarse-grain brown mustard
60 ml soy sauce
30 ml agave syrup
0.2 g roasted ground ginger
freshly cracked black pepper to taste

Directions

Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.