The majority of the meals I eat throughout the week are based on whatever produce I have on hand that is currently ripe and needs to be eaten before it goes bad. I recently bought a giant bag of bok choy at an Asian supermarket for a dollar and I had to start coming up with ways to use it. I had a super ripe mango and I love combining this fruit with Asian cuisine so I was inspired to create a ginger sesame dressing to top this salad. This salad is almost completely raw and is packed with a bunch of vitamins and antioxidants.
I had lime-seasoned cashews on hand and the flavors blended perfectly with the rest of this dish. But you can also simply use raw cashews. You can also substitute honey or agave for the cane sugar in the dressing if you would prefer. I ate this salad on its own but it would also taste delicious served over some rice noodles.