Napa Cabbage and Bok Choy Salad
 
 
Makes 4 servings
Ingredients
Peanut topping:
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • ¼ cup roasted peanuts, roughly chopped
Dressing:
  • 2 tablespoons creamy peanut butter
  • 1 tablespoon freshly squeezed lemon juice
  • ½ tablespoon rice vinegar
  • ¾ teaspoon sugar
  • ½ teaspoon soy sauce
Salad:
  • 1½ cups thinly sliced Napa cabbage
  • 1½ cups thinly sliced bok choy
  • 1 medium carrot, shredded
  • ½ apple, cut into thin matchsticks
  • 2 red spring onions, thinly sliced
  • sea salt and freshly ground black pepper, to taste
Instructions
  1. Heat olive oil in a large fry pan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add peanuts and cook, stirring constantly, for 2 minutes. Transfer mixture to a small bowl and set aside.
  2. In a small bowl, combine the dressing ingredients and stir until smooth. Add 1 tablespoon water, if necessary, to thin out dressing.
  3. In a large bowl, combine the salad ingredients.
  4. When ready to serve, add dressing and toss to combine. Season with salt and pepper and top with peanut mixture.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/napa-cabbage-and-bok-choy-salad/