Asian Salad

Ingredients:

• 2-3 Bok Choy bunches washed and chopped
• 100 gms cashews
• 1/2 avocado chopped and mixed with 1/2 lemon juice
• 1 punnet tiny tomatoes chopped in half
• 1 Lebanese cucumber peeled and sliced

• 2 TBsp white wine vinegar
• 2 TBsp castor sugar
• 1 TBsp soy sauce
• 1 teasp seasame oil
• 1/4 cup olive oil

Instructions:

1. Place book chop on platter. Sprinkle other ingredients on top.

1. In a small sauce pan heat vinegar and sugar until sugar dissolves, about 5 minutes.
2. Remove from heat, then add all other dressing ingredients and pour into a jar.
3. Close jar with lid and give it a good shake and place in fridge until ready (this can be made a day early-If you do this remove from fridge before cutting up salad and shake well before adding to salad.)
4. Serve with easy chicken dinner from previous post.