Bok choy and toasted peanut salad Recipe

Name: Bok choy and toasted peanut salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 80 mL (1/3 cup) coarsely chopped toasted peanuts; 750 mL (3 cups) quartered baby bok choy; 750 mL (3 cups) coarsely chopped napa cabbage; 1 carrot, cut in matchsticks; 1/2 sweet red pepper; 4 shiitake mushrooms, coarsely chopped (remove stems first, which are very hard); 125 mL (1/2 cup) coarsely chopped cilantro leaves; 60 mL (1/4 cup) rice vinegar; 80 mL (1/3 cup) canola oil; 10 mL (2 tsp.) Thai red curry paste; 15 mL (1 tbsp.) maple syrup; 10 mL (2 tsp.) garlic powder; 5 mL (1 tsp.) ground ginger

Ingredients

80 mL (1/3 cup) coarsely chopped toasted peanuts
750 mL (3 cups) quartered baby bok choy
750 mL (3 cups) coarsely chopped napa cabbage
1 carrot, cut in matchsticks
1/2 sweet red pepper
4 shiitake mushrooms, coarsely chopped (remove stems first, which are very hard)
125 mL (1/2 cup) coarsely chopped cilantro leaves
60 mL (1/4 cup) rice vinegar
80 mL (1/3 cup) canola oil
10 mL (2 tsp.) Thai red curry paste
15 mL (1 tbsp.) maple syrup
10 mL (2 tsp.) garlic powder
5 mL (1 tsp.) ground ginger

	PREP TIME 20m	COOK TIME 30m	TOTAL TIME 50m
YIELD 6 servings

Instructions

In a bowl, combine bok choy, napa cabbage, carrot, red pepper, mushrooms and chopped coriander.
In a small bowl, blend rice vinegar, oil, curry paste, maple syrup, garlic powder and ground ginger.
Pour vinaigrette onto salad and combine well.
Cover salad with plastic wrap and refrigerate for 30 minutes.
Sprinkle with toasted peanuts just before serving.
Serve as a side dish.