Bok Choy Peanut Pineapple Salad

Bok Choy Peanut Pineapple Salad
Teresa Blackburn
  • Yield: 12 servings


1/3cup organic peanut butter (either smooth or chunky—your choice)
Juice of 2 limes (about 4 tablespoons)
3tablespoons hoisin sauce
1tablespoon honey
2teaspoons fish sauce
1 garlic clove
1/4teaspoon red pepper flakes
1teaspoon sesame oil
2tablespoons canola oil
8 to 10 bok choys (about 4 pounds), halved lengthwise, leaves cut into wide chiffonade, stalk into bite-sized pieces
1 daikon radish, shredded
5 carrots, peeled and sliced on the diagonal
1large cucumber, peeled, cut into halves lengthwise, sliced into thin half moons
1 ripe pineapple, peeled, cored, cut into bite-sized pieces
1bunch green onions, sliced (use both white and green parts)
1bunch fresh cilantro, coarsely chopped
1cup salted, roasted peanuts, chopped


  1. To prepare the dressing, place all ingredients, except sesame and canola oils, into a food processor fitted with the swivel blade. Pulse first to blend, then process until smooth, while adding the two oils.
  2. To prepare salad, layer bottom of wide salad bowl with bok choy. Continue building up layers with shredded daikon, carrots, cucumbers, pineapple and green onions. Drizzle with dressing. Garnish with cilantro and chopped peanuts.  Serves 12.

Nutritional Info *per serving

  • Calories 210
  • Fat 13g
  • Saturated Fat 2g
  • Cholesterol .1mg
  • Sodium 405mg
  • Carbohydrate 21g
  • Fiber 5g
  • Sugars 12g
  • Protein 8g