Bok Choy & Kale Slaw with Creamy Peanut Dressing

A tasty great from Andrea over at Dishing Up the Dirt. Love what she comes up with. Check her website out for more inspiration.

Feel free to swap or throw in whatever other veggie goodness you may have on hand.

Peanut Dressing:

  • 1/2 cup creamy peanut butter

  • 1/4 cup coconut aminos (can sub low sodium-soy sauce)

  • 3 Tablespoons apple cider vinegar

  • 1 1/2 Tablespoons pure maple syrup

  • 1 Tablespoon sesame oil

  • 1 teaspoon fish sauce

  • 2 teaspoons finely grated fresh ginger (+ more to taste)

  • 1 large clove of garlic, minced (or fresh green garlic)

  • 1/4 teaspoon crushed red pepper flakes

  • water to thin as necessary

Slaw:

  • 2 small heads of bok choy, very thinly sliced (greens and stems)

  • 1 bunch of kale, very thinly sliced

  • 4 radishes, cut into thin matchsticks ( or one daikon, thinly sliced and then sliced into matchsticks)

  • 3 carrots, grated

  • 1/2 cup finely chopped peanuts

Preparation

  1. Prepare the sauce by adding all the ingredients to a small blender or use an immersion blender and process until smooth. Add a few tablespoons of water to thin as needed. Taste for seasonings and adjust.

  2. Add the chopped bok choy and kale to a large bowl. Drizzle in half of the peanut sauce and use your hands to massage it in. Add the remainder of the ingredients and drizzle with more sauce if desired.

Summer, SpringJenny Bourgeoiskale, bok choy, slaw, salad, carrots, radishes, daikons, red radishes, summer, spring