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Bok Choy and Pineapple Salad with Peanut Dressing

Bok Choy and Pineapple Salad with Peanut Dressing

Ingredients (15)

For the dressing:

  • 1/4 cup natural smooth peanut butter (no added sugar or salt)
  • 2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
  • 2 tablespoons soy sauce
  • 2 teaspoons packed dark brown sugar
  • 2 teaspoons fish sauce
  • 1 medium garlic clove, smashed
  • 1 teaspoon chile-garlic paste
  • 2 tablespoons vegetable oil

For the salad:

  • 2 pounds baby bok choy
  • 2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
  • 2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
  • 1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
  • 1 cup coarsely chopped fresh cilantro
  • 1/2 cup roasted, salted peanuts, coarsely chopped
  • 2 medium scallions, thinly sliced (white and light green parts only)
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Nutritional Information
  • Calories196
  • Fat12.56g
  • Saturated fat1.84g
  • Trans fat0.04g
  • Carbs18.47g
  • Fiber3.97g
  • Sugar10.31g
  • Protein6.47g
  • Cholesterol
  • Sodium399.86mg
  • Nutritional Analysis per serving (8 servings) Powered by

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This light and refreshing salad is a loose interpretation of the popular Indonesian dish gado-gado. In our easy version, a spiced peanut dressing is blended until creamy and then tossed with thinly sliced raw baby bok choy, pineapple, carrots, cucumber, cilantro, and scallions. To turn this healthy side dish into a flavorful meal, top it with some broiled tofu or Drunken Shrimp.

What to buy: Look for chile-garlic paste in the Asian section of your supermarket. We like the one made by Huy Fong Foods (with the rooster on the jar).

Game plan: You can prepare the vegetables a few hours ahead of time and store them separately in the refrigerator. The dressing can also be prepared a few hours ahead, but it may need to be reblended when you’re ready to serve. Make sure to dress the salad just before serving; otherwise it’ll wilt as it sits.

This recipe was featured as part of our Chunky, Unusual Summer Salads. For more quick and healthy side dishes, see our sautéed bok choy recipe.

Instructions

For the dressing:
  1. 1Place all of the ingredients except the oil in a blender and blend on high until smooth. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.

For the salad:

  1. 1Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
  2. 2Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.
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