Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
Full of texture and savory with umami, this slaw-like salad gets loads of salty, nutty flavor from a generous amount of roasted peanuts that are finely chopped, toasted, then mixed with a little of the dressing. Be sure to use baby bok choy rather than the mature variety, as the young leaves and stalks are sweeter and more tender. To prep the bok choy, trim off and discard the thick, tough base before cutting the head in half lengthwise and slicing crosswise into ½-inch pieces.
tablespoons lime juice
tablespoons soy sauce
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT