Spicy Bok Choy Slaw

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
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• 5 jalapeno peppers, seeded and chopped
• 3/4 cup apple cider vinegar
• 1/4 cup coarse-grain brown mustard
• 1/4 cup soy sauce
• 2 tablespoons agave syrup
• 1/8 teaspoon roasted ground ginger
• freshly cracked black pepper to taste

Directions

1. 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.