6 stalks bok choy (about 1/2 head), thinly sliced
1/2 small red onion, thinly sliced
1 granny smith apple, sliced
1/2 C toasted sunflower seeds
Dressing:
1 tsp. ground coriander
1 tsp. Dijon mustard
2 TBS apple cider vinegar (or lemon juice)
1/4 C olive oil
2 tsp honey or brown rice syrup
salt and black pepper to taste
Directions:
1. Combine ingredients for dressing and mix well.
2. Chop salad ingredients (apples last or just before serving, if chilling salad)
3. Mix and toss salad with 1/2 dressing
4. Add additional dressing if desired
5. Eat immediately, or chill for up to one hour and then add the apples just before serving.
Serves 4