Vietnamese Salad (Side Dish)

Ingredients

• 1 bunch of bok choy
  
• 1 Napa cabbage, shredded
  
• 1 bunch of watercress, roughly chopped
  
• 1 large carrot, peeled and cut into matchsticks
  
• Basil, about 8 leaves, roughly chopped
  
• Mint, about 8 leaves, roughly chopped
  
• Cilantro, about 8 leaves, roughly chopped
  
• ½ small cucumber, thinly sliced diagonally
  
• ½ cup roasted, salted cashews
  
• Dressing:
  
• ¼ cup freshly squeezed lime juice
  
• 1 tablespoon rice wine vinegar
  
• 2 teaspoons soy sauce
  
• ¼ cup fish sauce
  
• ¼ teaspoon sesame oil
  
• 2 tablespoons honey
  
• 1 teaspoon minced garlic
  
• 1 teaspoon grated ginger
  
• 2 tablespoons finely diced shallot