Bok choy salad with cucumber and peanuts from Milk Street Vegetables: 250 Bold, Simple Recipes for Every Season (page 26) by Christopher Kimball

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Notes about this recipe

  • Meags on June 25, 2024

    Delicious!! Holds up well in fridge, still crunchy and flavorful! I swapped out the cucumber for green bell pepper and shredded carrots. I didn't have a chile pepper, so I added red pepper flakes to the dressing. I also didn't have dry roasted peanuts, so I used plain peanuts.

  • Zosia on January 16, 2023

    While I think that an assertive dressing works with bok choy, this one was very sharp and just too salty for our tastes. I added a little honey to it and used it sparingly. We ended up enjoying the salad but it wasn't really what the author intended.

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