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.