INGREDIENTS
6 cups
Baby bok choy
2 cups
Cabbage, purple
1
Fresno or serrano chili pepper, whole
3 cloves
Garlic, small
1/4 tsp
Ginger
2
Shallots, whole large
3 tbsp
Caesar or ranch dressing
1 tbsp
Fish sauce
2 tsp
Red pepper hot sauce
3 tbsp
Avocado oil
1 tsp
Salt, coarse
1
Cashew nuts, Unsalted
4 tbsp
Coconut aminos
1 tbsp
Hemp seeds
2 tbsp
Apple or pineapple juice
Half one whole lime juice