Bok Choy and Pineapple Salad with Peanut Dressing
- 1/4 cup natural smooth peanut butter (no added sugar or salt)
- 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
- 2 tablespoons soy sauce
- 2 teaspoons packed dark brown sugar
- 2 teaspoons fish sauce
- 1 medium garlic clove, smashed
- 1 teaspoon chile-garlic paste
- 2 tablespoons vegetable oil
- 2 pounds baby bok choy
- 2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
- 2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
- 1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
- 1 cup coarsely chopped fresh cilantro
- 1/2 cup roasted, salted peanuts, coarsely chopped
- 2 medium scallions, thinly sliced (white and light green parts only)
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Baby bok choy (2 pounds)
- Carrots, medium (2)
- Cilantro, fresh (1 cup)
- English cucumber, medium (1/2)
- Peanuts, roasted salted (1/2 cup)
- Pineapple, fresh small (2 1/2 cups)
- Scallions, medium (2)
- Condiments
- Chile-garlic paste (1 teaspoon)
- Fish sauce (2 teaspoons)
- Peanut butter, natural smooth (1/4 cup)
Soy sauce (2 tablespoons)
- Cooking & Baking
- Brown sugar, packed dark (2 teaspoons)
- Garlic clove, medium (1)
- Vegetable oil (2 tablespoons)
- Drinks
- Lime juice, freshly squeezed (2 tablespoons)
Preparation
Read recipe preparation on chow.com
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Recipe Stats
Published May 15, 2012 (9 months ago).
27 people saved this recipe.
