Vietnamese Chopped Salad

Swim suit season is upon us, and what better way to celebrate than with a light and flavorful dish full of nutritious ingredients. It may taste great alone, but pair it with any protein, and you have a knockout meal for the tastebuds AND macros! The dressing is a perfect balance of sour, salty, and sweet and is bursting with flavor.

INGREDIENTS
4 large bok choy leaves, rough bottoms discarded, stems cut on the bias into 1/4 inch pieces and leaves shredded
4 large nappa cabbage leaves, shredded
1 bunch of watercress, stems discarded, roughly chopped
1 large carrot, peeeled and cut into matchsticks
8 leaves basil, roughly chopped
8 sprigs cilantro, roughly chopped
8 sprigs mint, roughly chopped
1/2 small cucumber, thinly sliced on bias
1/2 cup roasted cashews, roughly chopped
1 red Thai chili, thinly sliced, to taste (optional)

Dressing
1/4 cup freshly squeezed lime juice
1 tbsp rice wine vinegar
2 tsp soy sauce
1/4 tsp sea salt
1/4 tsp hot toasted sesame oil
1 tsp garlic, minced
1 tsp ginger, minced or grated
2 tbsp shallot, finely minced

DIRECTIONS
In a small bowl, combine all the dressing ingredients. Set aside.
In a large bowl, toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, cashews, and chili together. Slowly add in enough dressing to coat, but not drown, the greens.

Nutrition Facts for 1/4 of salad with dressing: 161.5 calories, 8.5g fat, 16g carbs, 5.5g protein