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
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.