This salad is full of crunch and flavor. Apples, cucumbers and peanuts are layered over bok choy and drizzled with a peanut butter yogurt dressing.
I was so tempted to cook the bok choy we got in our veggie box. I love it in stir fry or cooked with garlic and soy sauce. I also saw so many tasty looking recipes for roasted and grilled bok choy.
But my husband very much prefers raw cabbage to the cooked variety. Though he does eat Carlee’s cabbage (a family name for a dish we really enjoy!) Plus I’ve never eaten bok choy in a salad. So it seemed like the right thing to do.
If we hadn’t just had grandma’s napa salad recently, I would have been reworking that into something new. We just love the flavor and crunch and it is so simple to make. But since we had just had some, it seems like something different was in order.
We had a bag of apples in the fridge drawer and it seemed like that would add a nice bit of sweet to the bok choy. We also got a couple of cucumbers in our CSA box that were just begging to be added for that fresh burst.
While the dressing from that napa salad would be delicious on this as well, I wanted to try something new. This peanut butter and yogurt salad dressing was the perfect thing to bring it all together. It really worked nice with all of the other flavors.
My husband is not a huge fan of peanut chicken, or anything peanut butter without chocolate really, so I wasn’t sure how he’d like this. It turns out he was a big fan! I’ve been winning him over with salads lately and they have been a great way to get dinner on the table on these hot busy days.
Of course this would make a great side salad, but like most salads lately I added some chicken and made it an entrée instead. Either way it’s going to be good!
The veggie boxes are keeping us loaded up on greens. So what are your favorite ways to use them? I have a few more fun things coming if they work out the way I have them envisioned!
- 1 head bok choy
- 1 cucumber
- 1 apple
- 1/2 cup peanuts
- optional: chicken breasts
- 3 Tablespoons creamy peanut butter
- 1/3 cup plain yogurt
- 1 Tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 1 Tablespoon honey
- 1/2 teaspoon salt (or to taste)
- 2 tablespoons apple cider or rice wine vinegar
- Whisk together dressing ingredients until well mixed. Refrigerate until ready to use.
- Wash and chop all produce. Layer in salad bowls.
- Top with chopped peanuts and chicken if desired.
- Drizzle with salad dressing when ready to serve.
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Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 445mgCarbohydrates: 15gFiber: 3gSugar: 9gProtein: 13g
All nutritional information is estimated and will depend on the exact ingredients you use.