3 Cups thinly sliced baby bok choy
Make sure it’s baby bok choy – because it will have more tender leaves.
1 Cup grated carrot
1 Cup thinly sliced purple cabbage
1 ripe mango, peeled, pitted and diced
I think next time I’ll add two mangos. I liked this part of it a lot. The sweet mangos help cut the spice in the jalapeño.
1 small jalapeño chile, seeded and finely chopped
Make sure and use latex gloves when you seed and chop a jalapeno pepper. You do not want seed juice in your eyes. Believe me. If you don’t like spice, start with 1/2 jalapeno – you can always add more if you want more kick.
1/2 cup chopped cilantro
2 Tablespoons lime juice (use fresh)
1 Tablespoon agave nectar
I used honey.
2 tsp. toasted sesame oil
This has a very strong flavor, don’t overdo it
1 tsp. low-sodium tamari
1/2 cup toasted almonds, chopped