Thai Bok Choy Salad with Ginger Peanut Sauce

For the Thai Bok Choy Salad

  • about 5 cups thinly sliced baby bok choy (napa or savoy cabbage would also be terrific)
  • 6-8 radishes, thinly sliced
  • 1 3-ounce package Ramen noodles, seasoning packet discarded and crumbled
  • 1 medium carrot, sliced thinly or shaved with a vegetable peeler
  • 2-3 green onions, thinly sliced
  • shredded, cooked chicken, about 2-3 cups or 2 breasts
  • 1/3 cup sunflower seeds and/or peanuts
  • Thai Ginger Peanut Sauce  (recipe follows)


  • halved tomato grapes
  • bean sprouts
  • cilantro
  • cucumbers
  • jicama

Thai Ginger Peanut Sauce

  • 1/2 a 15-ounce can light coconut milk
  • 1/4 cup natural peanut butter, room temperature
  • 3/4 tablespoon fish sauce
  • 2 tablespoons red Thai-style curry paste (could use green; I happened to have red on hand)
  • 1 tablespoon honey
  • 1/2 teaspoon rice vinegar (could use white vinegar)
  • 1/2 teaspoon lime juice
  • 1 teaspoon minced ginger
  • 1 tablespoon soy sauce
  • 1/4-1/2 teaspoon Sriracha or cayenne, optional
  • chopped cilantro to taste, optional

For the Thai Bok Choy Salad

  1. Mix all ingredients in a large salad bowl and toss with Thai Ginger Peanut Sauce.  If desired, serve with a bowl of sauce for extra drizzling.

For the Thai Ginger Peanut Sauce

  1. Whisk all ingredients together and store, covered, in the refrigerator until ready to use. Perfect as a sauce for pasta, chicken, shrimp, veggies, salads, sandwiches, etc.

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