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 the salad: