Bok Choy and Pineapple Salad with Peanut Dressing
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)
Directions:
For the dressing:
Place 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:
Cut 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.
Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.
Recipe shared from: http://www.chow.com/recipes/30351-bok-choy-and-pineapple-salad-with-peanut-dressing