Author Notes
This is a wonderful and simple salad. Be sure to use baby bok choy. It's milder and softer than regular bok choy.
I used almond butter but you could definitely substitute peanut butter. If you can get a hold of any, use natural peanut butter (as in NOT Skippy). The taste is more 'real.' (It tastes like actual peanuts!) —Ordinary Blogger (Rivki Locker)
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Ingredients
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10-15
heads of baby bok choy, cleaned
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3
scallions
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2 teaspoons
sesame oil
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1 teaspoon
canola oil
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1 tablespoon
natural almond butter
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1/2 teaspoon
soy sauce
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1/2 teaspoon
honey
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sesame seeds, optional, for garnish
Directions
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Chop the bok choy coarsely, each leaf into two or three pieces. Slice the scallions nice and thin. Combine the bok choy and scallion in a roomy bowl.
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Combine the remaining ingredients (except the sesame) in a separate cup or small bowl. Stir very well till completely smooth.
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Serve the salad immediately, garnished with sesame seeds if desired.
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