Tangy but without the dreaded mayo
This is a quick simple salad that can be prepared earlier and served cold or served hot. Served cold the dressing has more time to flavor the bok choy.
Bok Choy Salad
- 1 bok choy shredded
- 2 tbsp lemon juice
- 1 tbsp fish sauce
- 1/2 cup coconut milk
- 4 garlic cloves cut into thin slivers
- 2 tbsp white onion minced
- 2 tbsp sesame chili oil
- 4 hot or sweet red peppers thinly sliced
Bring a large pot of salted water to a boil. Mix lemon juice and fish sauce in a bowl then add coconut milk. Mix well. In a frying pan, heat oil and saute onion for two minutes, then add the peppers and then the garlic. Saute until soft and remove from heat. Add bok choy to boiling water and stir contents twice then strain bok choy and place in a bowl. Mix coconut milk with fried vegetables and pour over salad. Mix well and serve warm or refrigerate for two hours and serve cold.
Wow, Greg… that is a very interesting salad… I never though of making a dressing with coconut milk, and now I am salivating just thinking about it (the Brazilian side is showing its face)
I might have to use something else in place of onions, though – hubby cannot eat them…
very nice recipe, I am pinning it…
That’s creative!
How much bok-choi? All we can find right now is ‘baby’…
It probably yielded about 3-4 cups. Hope that helps.
So much of this recipe is unknown to me, Greg. Sure would like to give it a try, though, especially the coconut dressing. And I’ve a new bottle of fish sauce waiting to be opened.
That sounds lovely! I like the coconut cream idea
Mmmm! Definitely served cold would be my preference…with hot peppers.
Wow this sounds delicious!! I have been eating a lot of salads lately but am in need of more variations. Never thought to make salads with bok choy, definitely making this asap! Thanks
Mmm simple and fresh!
This was a staple in my house growing up. Yum.
My kids’ favorite vegetable. I’ll try this.
Can you believe I’ve never had Bok Choy??? This is a must try for me. It looks so tasty!