We wanted to use the bok choy in it's raw form because well, sometimes the texture of cooked bok choy is a turn off. Especially when you eat a lot of it because you get it delivered to your door for a few weeks in a row. Kenny was still haunted by the memory of too-much-bok choy 2k8, but the raw preparation worked out really well. Crunchy and satisfying!
1 head of broccoli, florets chopped and stem peeled and shredded
5 heads baby bok choy, finely julienned
3 small Nantes carrots, shredded (or 1 large carrot)
1/2 a red onion, finely sliced
3 Tbsp peanut butter (we used chunky, feel free to use smooth. However, Parker's peanut butter is the freakin' bomb, buy it!)
1 Tbsp honey
1/4 cup soy sauce
1/2 cup apple cider vinegar
1 tsp red pepper flakes
2 tsp ginger
This recipe is simple, and ridiculously tasty. Cut all the vegetables, shake the dressing together in your dressing shaker (or whisk it in a bowl) and add to the veggies. We ate it with honey sesame tofu from Soy Deli that we pan seared and covered in the sauce. DEEEEEELICIOUS! Ate it again the next day. Totally amazing!