Ingredients

• Dressing

• ½ cup olive oil
• ¼ cup rice vinegar
• ⅓ cup white sugar
• 3 Tbsp. soy sauce
• 1 tsp. finely chopped fresh ginger
• 1 medium clove garlic, minced
• 1 tsp. toasted sesame oil
• 1 tsp. Sriracha
• 6 baby bok choy bunches, cleaned and sliced in half lengthwise (make sure you get the baby bok choy as the bigger stuff is much tougher)
• 2 Tbsp. red onion, finely chopped
• 2 ripe, Fresh California Avocados, seeded, peeled and diced

• Cashews

• ½ cup cashews
• 2 Tbsp. sesame seeds, white or black - (I used a combination - you can find black sesame seeds at any Asian grocer.)
• 1 tsp. butter
• ½ tsp. sea salt