Spicy Bok Choy Slaw

1 head bok choy, finely shredded

1 cucumber, seeded and finely shredded

3 carrots, peeled and finely shredded

5 hot cherry peppers, seeded and finely shredded

5 jalapeno peppers, seeded and chopped

¾ cup apple cider vinegar

¼ cup coarse-grain brown mustard

¼ cup soy sauce

2 tablespoons agave syrup

⅛ teaspoon roasted ground ginger

freshly cracked black pepper to taste

Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.