Crunchy Thai Salad with Ginger Tahini Dressing – Goodness With G

Ingredients

• 2 red bell peppers, thinly sliced
• 2 heads of baby bok choy, thinly sliced
• 1 package cabbage slaw mix (I used the Whole Foods brand)
• 1 cup snap peas, sliced
• 2 large carrots, cut into match sticks
• 1 jalapeño, thinly sliced (optional)
• ⅔ cup fresh cilantro
• ½ cup sliced green onion
• optional toppings: chopped peanuts or cashews, sriracha and avocado
• ½ cup tahini
• ½ cup rice vinegar
• 2 tbsp coconut aminos (can sub with gluten-free soy sauce or tamari)
• juice of 1 lime
• 2 tbsp sesame oil
• 2 tsp fresh ginger, peeled and grated
• 3 garlic cloves, grated
• ½ tsp black pepper
• optional: maple syrup for sweetness (to taste)