4 cups sliced Bok Choy (about 12 ounces weight)
1/2 cup thin-sliced celery
1/4 cup thin-sliced red onion
1 small apple, quartered and sliced thinly
1/4 cup dried sweetened cranberries, raisins or dried cherries
1/2 cup toasted cashews
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon sherry vinegar
1/2 teaspoon salt
Slice all your. vegetables no thicker than a nickel, or so. If you like, soak the red onion slices in cold water while you prepare everything else to take the “bite” out of them.
Whisk dressing ingredients together in the bottom of a large bowl.
Add the vegetables, cranberries and cashews and toss to coat.
Best refrigerated for one hour before serving. Eat within 24 hours.