You can use either bok choi or totsoi in this Asian fusion salad. There is something about peanuts that melds so well with the saltiness of the soy sauce and the oil/vinegar dressing. Top with steak, chicken, or beans for added protein and to make it a full meal.
Bok Choi Salad with Peanuts and Garlic Sesame Dressing
Chopped bok choi tossed with carrots, peanuts, and a refreshing garlic sesame dressing
Ingredients
- 1 head of bok choi or totsoi roughly chopped
- 1 carrot shredded
- 1 scallion or leek thinly sliced
- 1/4 cup roasted peanuts
- 1 clove garlic, minced or 1 garlic scape chopped
- 2 tbsp toasted sesame oil
- 2 tbsp extra virgin olive oil
- 2 tbsp tamari soy sauce
- 2 tbsp rice vinegar
Instructions
- In a large salad bowl, combine the bok choi, carrot, scallions/leek, and peanuts.
- Place the garlic, sesame oil, olive oil, tamari, and rice vinegar into a Mason jar. Twist on the lid and shake well. Once mixed, pour over the salad and toss to combine.
- Portion out onto four plates and top with grilled steak, chicken, or beans to make a meal.
