![](\"https:\/\/blogs.oncolink.org\/wp-content\/uploads\/Bok-Choy-Salad-500x500-1.jpeg\")
<\/figure>\n<\/div>\nPrep Time:<\/strong> 20 minutes slicing and dicing time<\/p>\n Servings:<\/strong> 2 hefty portions<\/p>\n Ingredients:<\/strong><\/p>\n 6 cups finely chopped bok choy<\/p>\n 1 large apple, cored and shredded<\/p>\n 1 large carrot, shredded<\/p>\n \u00bd cup chopped red onion<\/p>\n \u00bd cup unsweetened soy or almond milk<\/p>\n \u00bd cup raw cashews<\/p>\n \u00bc cup balsamic vinegar<\/p>\n \u00bc cup raisins<\/p>\n 1 tsp. Dijon mustard<\/p>\n Directions:<\/strong><\/p>\n Combine bok choy, apple, carrot, and chopped onion in a large bowl. Blend soy milk, cashews, vinegar, raisins and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.<\/p>\n Nutrition per serving:<\/strong><\/p>\n 375 calories, 16.5 gm. Fat, 8.3 gm. fiber, 10 gm. Protein<\/strong><\/p>\n Source: Super Immunity by Joel Fuhrman, MD<\/em><\/strong><\/p>\n Debra DeMille, MS, RD, CSO has held the position of Nutrition Counselor at the Abramson Cancer Center at Pennsylvania Hospital since 1999. Her training includes a bachelors degree from the University of Illinois and a master degree in Health Administration from St. Joseph\u2019s University. She has been a registered dietitian for many years specializing in oncology nutrition for over 20 years. Ms. DeMille conducts cooking programs for cancer survivors which features cancer fighting foods that are in season.<\/p>\n Abby Wetzel is an oncology nutritionist with 10 years of experience. She supports patients going through chemotherapy, radiation and surgery. She is a member of the supportive care team and survivorship leadership team at the Abramson Cancer Center at Pennsylvania Hospital. Her practices focuses on working with individuals with breast cancer, sarcoma, gynecologic cancers, gastrointestinal cancers and melanoma.<\/p>\n
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