Bok choy has a lot going for it: cool name, hella cheap, super nutritious, fat free, nice mild flavor and you don’t even have to cook it. You can make it into an easy, refreshing, budget friendly Thai-esque chopped salad with tons of flavor like this one.
Bok choy is pretty tame, so when I use it I like to surround it with bold flavors. That’s where the peanut dressing comes in. It’s got plenty of fresh garlic and ginger, a little sweetness, a ping of Sriracha and some rice wine vinegar to amp up the Asian flavor.
What I really like about this salad is how fun and versatile it is. It isn’t just salad, it’s a spicy, sweet, exotic salad you can have at home for a fraction of the cost of going out. It’s hearty and nutritious enough to enjoy as a meal, and you can have as a wrap and throw in some extra protein if you like. And if you want to eat it with chopsticks, go right ahead with your bad chopstick self!
20 minPrep Time
20 minTotal Time
- 1 lb (about 6 stalks) bok choy, chopped
- 2 medium carrots, grated
- 1 red bell pepper, sliced
- 1/4 c smooth peanut butter
- 3 cloves garlic, minced
- 1/2" piece fresh ginger, minced
- 3-4 Tbs unsweetened almond milk
- 1 1/2 tsp rice wine vinegar
- 1 1/2 tsp agave
- 1 tsp olive oil
- 1 tsp lower sodium soy sauce
- 1 tsp Sriracha sauce
- pinch red pepper flakes
- 1/4 cup roasted peanuts, chopped
- Prepare the veggies and combine them in a large bowl. Stir the dressing ingredients together in a medium bowl. Pour the dressing over the veggies and toss to coat.
Inspired by Running to the Kitchen's Spicy Thai Carrot and Kale Salad
This recipe is vegan and gluten free friendly. Check the labels on your ingredients to make sure they work for you.
Per 178g serving: 193 calories (127 calories from fat); 14.1g fat (22%)(0g trans); 0mg cholesterol (0%); 173mg sodium (7%); 12.6g carbohydrates (4%); 3.8g fiber (15%); 7.3g protein; Vitamin A 178%; Calcium 12%; Vitamin C 123%; Iron 15%; Potassium 15%