Miriam Szokovski
I find baby bok choy to be underused.
It’s a great alternative salad green — crunchy and refreshing — and here I’ve paired it with apples, celery and peanuts. I’ve used a peanut dressing, but you could also use a slightly sweet vinaigrette dressing if you prefer.
Bok Choy Salad With Apple, Celery and Peanuts | Pareve
Serves 4-6
1 Fuji apple
2 celery stalks
3-5 heads baby bok choy (depending on size)
¼ cup loosely packed dill
Handful of roasted salted peanuts
Toasted sesame seeds
Dressing Ingredients
¼ cup peanut butter
2 tablespoons sugar
2 tablespoons vinegar (1 rice, 1 white)
1 tablespoon soy sauce
¼ teaspoon garlic powder
½ teaspoon sesame oil
2 tablespoons water
Pinch of salt
Wash the bok choy well (it’s often sandy) and pat it dry. Slice it into whatever size you prefer, and place it in a salad bowl. Thinly slice the apple and celery, roughly chop the dill and add them to the bowl. Toss.
To make the dressing, start with the peanut butter in a small bowl. Add the sugar, salt and garlic powder, and mix until it’s a sandyish texture. Add the liquids a little at a time, mixing in one direction until incorporated. This will keep the dressing smooth, instead of piecey. (If you prefer, you can also stick it all in a small blender and make it that way.)
Pour the dressing over the salad. Toss it to coat. Sprinkle the peanuts and toasted sesame seeds over the top.
Miriam Szokovski is a writer, editor and member of the Chabad.org editorial team.
