Sunday, September 11, 2011

Baby Bok Choy Salad


There are some foods that should NOT be made on Thursday nights. Thursday in my household is typically pizza night. For good reason. I work a full day Friday, and if I want enough food to feed my hungry little monsters all Shabbos long, I need to use Thursdays to put up chulent and challah. To make fruit crisp and rugelach.


But I couldn't help myself tonight. The baby bok choy was calling my name. It was fresh and crispy. Green and luscious. Downright beautiful. Plus, with all the Shabbos groceries to unpack, I needed some more space in the fridge. What's a girl to do?


You can't blame me for making this salad. Especially not after you've made it yourself. It's that good.

Baby Bok Choy Salad
serves 4, about 5 minutes prep time (once the bok choy is clean)
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!)


10-15 heads of baby bok choy, cleaned
3 scallions
2 teaspoons sesame oil
1 teaspoon canola oil
1 tablespoon natural almond butter
1/2 teaspoon soy sauce
1/2 teaspoon honey
sesame seeds, optional, for garnish

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.

Combine the remaining ingredients (except the sesame) in a separate cup or small bowl. Stir very well till completely smooth.

Pour the dressing on the salad and serve immediately, garnished with sesame seeds if desired.

6 comments:

  1. Can you do a post about checking all of these vegetables? I'm always so hesitant to try new veggies because I don't know about checking them...

    Looks delicious by the way!

    -Miriam

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  2. My little local store does not carry bok choy but the larger markets do. I will have to deviate from the smaller one which I try to support and get this and the other items, I can't get in the smaller store.

    I love bok choy and this is a good way to use them.

    I am with Miriam about avoiding checking veggies when I don't have to but bok choy is worth it. The summers are spent washing strawberries. I Guess that is over for a while.

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  3. Miriam: I check all my produce according to Star K guidelines at http://star-k.org/cons-appr-vegetables.php.I don't really feel comfortable posting about it, but I will definitely include this link in future posts. Good suggestion! Thanks!

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  4. i really like your food pictures and want to invite you to try out tastingspot.com. it's for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

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  5. Is there a missing step? How does the smooth mixture find its way into the bowl of baby bok choy? Or do you pass it for people to take a dollop for themselves?

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  6. This dressing looks delicious and I'd love to give it a try. Have you ever tried it with a different salad green? I don't think I can get bok choy in Israel.

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