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Bok Choy Salad with Cucumber and Peanuts
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.
4 to 6
Servings
Tip
Don’t skip the step of toasting the peanuts even though they’re dry-roasted. Heating them and tossing them while warm with a little dressing makes them extra-flavorful, as the nuts absorb seasonings as they cool.
30 minutes
Ingredients
-
3
tablespoons lime juice
-
2
tablespoons soy sauce
Directions
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01In a large bowl, whisk together the lime juice, soy sauce, oil, cilantro, miso, ginger, ½ teaspoon pepper, the minced chili and the scallion whites; set aside.
