Bok Choy Salad with Cucumber and Peanuts

3 tablespoons lime juice
2 tablespoons soy sauce
2 tablespoons grapeseed or other neutral oil
1/4 cup finely chopped fresh cilantro
2 teaspoons white miso
1 teaspoon finely grated fresh ginger
Kosher salt and ground black pepper
1 Fresno OR jalapeño chili, stemmed and seeded, half minced, half thinly sliced, reserved separately
3 scallions, whites minced, greens thinly sliced on the diagonal, reserved separately
3/4 cup salted dry-roasted peanuts, finely chopped
1 pound baby bok choy, trimmed, halved lengthwise and sliced crosswise into ½-inch pieces
1/2 English cucumber, halved lengthwise, seeded and sliced
1/4 inch thick, thinly sliced OR 6 radishes, thinly sliced

In a large bowl, whisk together the lime juice, soy sauce, oil, cilantro, miso, ginger, 1/2 teaspoon pepper, the minced chili and the scallion whites; set aside.

In a 10-inch skillet over medium, toast the peanuts, stirring occasionally, until fragrant and beginning to brown, about 1 minute. Transfer to a small bowl, add 2 tablespoons of the dressing and stir to combine; let cool.

To the remaining dressing, add the bok choy, cucumber, the sliced chili, the scallion greens and about a third of the peanut mixture. Toss, then taste and season with salt and pepper. Transfer to a serving dish and top with the remaining peanut mixture.

Tip: Don’t skip the step of toasting the peanuts even though they’re dry-roasted. Heating them and tossing them while warm with a little dressing makes them extra-flavorful, as the nuts absorb seasonings as they cool.

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