1 head of purple cabbage, shredded
6 large carrots, shredded
1 small head of bok choy, cut into strips
1 tablespoon of kosher salt
1/4 cup fresh lime juice
1 tablespoon of dijon mustard
1/2 teaspoon of cumin
1/4 cup peanut oil
Place shredded cabbage in a large colander and cover with salt. Allow to drain for at least 2 hours, until cabbage becomes slightly wilted.
Once step 1 is complete, add cabbage, carrots and bok choy to a large bowl.
In a separate bowl, combine lime juice, mustard, and cumin.
Drizzle in the peanut oil to create an emulsified dressing and coat the cabbage mixture.