Join! 12 weeks for $1

Check out our latest issues.

Missy Robbins tells all.

In Mumbai, we learned a home-cook friendly version of Butter Chicken.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

1000+ hard-to-find items from around the world.

Milk Street Recipe

Bok Choy Salad with Cucumber and Peanuts

30 minutes

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Reviews

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.