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Bok Choy Salad with Cucumber and Peanuts

Bok Choy Salad with Cucumber and Peanuts

By Rose HattabaughSeptember 21, 2021

  • Makes
    4 to 6 servings
  • Cook Time
    30 minutes
  • Rating

Full of texture and savory with umami, this slaw-like salad gets loads of salty, nutty flavor from a generous amount of roasted peanuts that are finely chopped, toasted, then mixed with a little of the dressing. Be sure to use baby bok choy rather than the mature variety, as the young leaves and stalks are sweeter and more tender. To prep the bok choy, trim off and discard the thick, tough base before cutting the head in half lengthwise and slicing crosswise into ½-inch pieces.

Tip

Don’t skip the step of toasting the peanuts even though they’re dry-roasted. Heating them and tossing them while warm with a little dressing makes them extra-flavorful, as the nuts absorb seasonings as they cool.

Ingredients
  • 3

    tablespoons lime juice

  • 2

    tablespoons soy sauce

  • 2

    tablespoons grapeseed or other neutral oil

  • ¼

    cup finely chopped fresh cilantro

  • 2

    teaspoons white miso

  • 1

    teaspoon finely grated fresh ginger

  • Kosher salt and ground black pepper

  • 1

    Fresno OR jalapeño chili, stemmed and seeded, half minced, half thinly sliced, reserved separately

  • 3

    scallions, whites minced, greens thinly sliced on the diagonal, reserved separately

  • ¾

    cup salted dry-roasted peanuts, finely chopped

  • 1

    pound baby bok choy, trimmed, halved lengthwise and sliced crosswise into ½-inch pieces

  • ½

    English cucumber, halved lengthwise, seeded and sliced

  • ¼

    inch thick, thinly sliced OR 6 radishes, thinly sliced

Step 1

In a large bowl, whisk together the lime juice, soy sauce, oil, cilantro, miso, ginger, ½ teaspoon pepper, the minced chili and the scallion whites; set aside.

Step 2

In a 10-inch skillet over medium, toast the peanuts, stirring occasionally, until fragrant and beginning to brown, about 1 minute.

Transfer to a small bowl, add 2 tablespoons of the dressing and stir to combine; let cool.

Step 3

To the remaining dressing, add the bok choy, cucumber, the sliced chili, the scallion greens and about a third of the peanut mixture. Toss, then taste and season with salt and pepper.

Transfer to a serving dish and top with the remaining peanut mixture.