Lifestyle Food 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) 1⁄4 cup loosely packed dill Handful of roasted salted peanuts Toasted sesame seeds Dressing Ingredients 1⁄4 cup peanut butter 2 tablespoons sugar 2 tablespoons vinegar (1 rice, 1 white) 1 tablespoon soy sauce 1⁄4 teaspoon garlic powder 1⁄2 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 C.
