In an effort to learn how to use all of the new foods being sent to us every week in our CSA I have been combining some of my favorite recipes with some new vegetable friends. We received a few bunches of baby bok choy this week and I’ll be honest, I’d never cooked with any kind of bok choy before. I decided that I would use it like a lettuce/cabbage and make an Asian inspired salad.
I started by chopping the bok choy horizontally into bite sized pieces. I shredded a couple of baby carrots and chopped up a few broccoli crowns I had left over from lunch. While I was chopping and shedding I boiled two packages of top ramen noodles. These are my go to noodles as they are super cheap, they cook quickly and they hold up well when mixed with other ingredients. Once they were soft, I drained them and added them to the bowl of veggies. I gave them a quick mix and then poured my peanut sauce dressing over the top.
This dressing is my regular peanut sauce recipe, without the cooking! I just mixed up all the ingredients in a small bowl until the peanut butter was completely dissolved. I tossed the salad until all the components were thoroughly covered in dressing and served it up. It was especially delicious because it was still a little warm from the noodles. Yummy! The perfect complement to our bok choy and it will definitely go in our salad rotation.
