Tahini Bok Choy Sweet and Tangy Salad

This recipe is based on advice and experience from a few different people and lunches. It's a perfect substitute for a salad or a vegetable side dish. Below is the best of the best. Feel free to experiment and let us know what works.

Stalk of bok choy (regular cabbage can be substituted)
4 cups sugar snap peas
1/4 cup green onion
1 cup tahini
1 lemon or 1/4 cup apple cider vinegar
4 cloves garlic crushed/chopped
4 tbs soy sauce
2 tsp sesame oil
1/4 cup extra virgin olive oil
1/2 cup toasted walnuts
1 cup dried cranberries

Wash and chop bok choy, peas, and onion. In a separate container (food processor if you have it), combine tahini, lemon/vinegar, garlic, soy sauce, sesame and olive oil. If your tahini is chunky, add water as necessary to smooth it out. Add dressing, walnuts, and cranberries and mix right before serving.