recipe: sesame ginger bok choy salad

Last night for dinner Zach and I had this great, simple salad with miso soup. The greens and cabbage are bitter, but the sweet dressing provides a nice contrast.

Ingredients:
(6 servings)

2/3 c water
1/2 cup tahini (I use Trader Joe's brand)
3 T lemon juice (about 1-2 lemons)
1/2 T miso
1 1/2 T minced fresh ginger
3 dates, pitted
2 cloves garlic
two bunches bok choy, chopped
1 bunch green onions, chopped
1 small head red cabbage, chopped
3 large handfuls of sprouts
Sriracha or red pepper flakes to taste

Directions:

1. Mix first seven ingredients (water through garlic) in a blender. Add more water if you want a thinner dressing. Dressing can be stored in fridge for a week.
2. To prepare salad, toss bok choy, green onions, cabbage, and sprouts with dressing. Add hot sauce or red pepper flakes to taste.