Bok choy and toasted peanut salad
Prep Time
Price Per Serving
Cooking Mode
80 mL (⅓ cup) cup coarsely chopped toasted peanuts
750 mL (3 cups) cup quartered baby bok choy
750 mL (3 cups) cup coarsely chopped napa cabbage
1 carrot, cut in matchsticks
½ sweet red pepper
4 shiitake mushrooms, coarsely chopped (remove stems first, which are very hard)
125 mL (½ cup) cup coarsely chopped cilantro leaves
60 mL (¼ cup) cup rice vinegar
80 mL (⅓ cup) cup canola oil
10 mL (2 tsp.) tsp Thai red curry paste
15 mL (1 tbsp.) tbsp maple syrup
10 mL (2 tsp.) tsp garlic powder
5 mL (1 tsp.) tsp ground ginger
80 mL (⅓ cup) cup coarsely chopped toasted peanuts
750 mL (3 cups) cup quartered baby bok choy
750 mL (3 cups) cup coarsely chopped napa cabbage
1 carrot, cut in matchsticks
½ sweet red pepper
4 shiitake mushrooms, coarsely chopped (remove stems first, which are very hard)
125 mL (½ cup) cup coarsely chopped cilantro leaves
60 mL (¼ cup) cup rice vinegar
80 mL (⅓ cup) cup canola oil
10 mL (2 tsp.) tsp Thai red curry paste
15 mL (1 tbsp.) tbsp maple syrup
10 mL (2 tsp.) tsp garlic powder
5 mL (1 tsp.) tsp ground ginger
Directions
1In a bowl, combine bok choy, napa cabbage, carrot, red pepper, mushrooms and chopped coriander.
2In a small bowl, blend rice vinegar, oil, curry paste, maple syrup, garlic powder and ground ginger.
3Pour vinaigrette onto salad and combine well. Cover salad with plastic wrap and refrigerate for 30 minutes. Sprinkle with toasted peanuts just before serving.
4Serve as a side dish.
5* To toast peanuts, heat a small non-stick skillet over medium heat. Add peanuts and sauté for about 1 minute, or until fragrant and lightly toasted.
6: Replace toasted peanuts by cashews, sunflower seeds or soy beans. Add tofu cubes for a meal-salad.
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Personal Note
Personal Note