Bok Choi Salad

1 bag of bok choi, thinly sliced

2 carrots, grated

1 TBSP sesame seeds

1/4 cup crushed nuts, toasted (cashews, almonds, pine nuts, anything)

2 TBSP toasted sesame oil

1 TBSP lime juice

2 tsp maple syrup

2 tsp soy sauce

1 tsp apple cider vinegar

pinch of red pepper flakes (optional)

Finely chop bok choi using white and green parts. Spread nuts evenly on a pan over medium bit. Stir regularly to keep from burning. After the nuts warm and turn lightly brown they are toasted well for the salad. Remove from heat. Mix all ingredients together in a bowl and enjoy! Keeps well in the fridge for at least a week.