As you can tell I haven’t been posting lately. Why? Well I simply haven’t been cooking or going out to eat! Sometimes I just go through food phases and right now I’m in a salad phase. Inspired by my new favorite salad dressing, Trader Joe’s Thai Peanut Vinaigrette, I came up with this Thai Carrot and Baby Bok Choy salad with Peanut Dressing. It’s so incredibly easy, and absolutely delicious. I really like the crunchiness of the carrots, the earthiness of the Bok Choy, and the sweetness from the raisins. All the flavors go really well together.
Thai Carrot and Cabbage Salad with Peanut Dressing
Serves 1-2
Ingredients for Salad:
- 2 Medium Carrots
- 2 Baby Bok Choy
- 1/2 C Raisins
- 1/4 C Peanuts
- 1 tsp Coconut Oil
Ingredients for Dressing:
- 2 Tbs Natural Peanut Butter (I used almond butter)
- 1 Tbs Sesame Oil
- 2 Tbs of Rice Wine Vinegar
- 1 Tbs Mirin
- 1 Tbs Soy Sauce
- 2 servings Stevia
- 1/2 C Water
- pinch of Garlic Gold
- pinch of hot pepper flakes (optional)
Directions:
Place baby bok choy in a bowl of water to clean. Chop bok choy in small strips and rinse thoroughly. Lightly saute bok choy until slightly wilted then transfer to a bowl to cool. Dice the carrots and add them to the bok choy. Add in raisins and peanuts. In a sauce pot heat the ingredients for the dressing and whisk together. Add more water if you want a thinner sauce, and add less if you want a thicker sauce. Drizzle the dressing over the salad and toss together.Copyright © Eat, Drink, and Be Hopeful All Rights Reserved
Gather all ingredients. You will notice there is a cucumber in this picture, but I decided not to use it in this recipe.
Make sure to soak the bok choy in water to clean it really well.
Chop the Bok Choy in thin strips and lightly saute in a tsp of coconut oil.
Dice the carrots and add them to Bok Choy. Add in peanuts and raisins.
Heat all dressing ingredients in a saucepan on the stove and whisk together.
Drizzle salad with the dressing and toss together. This recipe makes a lot of dressing, but please don’t feel the need to use it all. Just pour on as much as you want.
Enjoy!
What is your favorite non-lettuce type of salad?
{ 4 comments… read them below or add one }
This looks SO GOOOOD!
Miss u ladyyy
This looks great, Lauren! I love Thai.
My fav non-lettuce salad: caprese all the way!!
Yum, this looks good and I usually do the same thing with bok choy over and over, so I need a new go to recipe! I’ve been the same way- not blogging about food as much, because I’ve been uninspired to make anything new most of the time!
Yum! I think I could just eat that sauce, looks delicious. I’m always afraid to cook Asian inspired dishes but I think I could do this!