Bok Choy & Kale Slaw with Creamy Peanut Dressing
It’s our first CSA harvest of the 2024 season and I’m so excited to get back in the kitchen with some new CSA inspired recipes. I took an entire CSA box and pretty much chopped it up and tossed it in a creamy peanut dressing to create this tasty slaw. This side dish would taste really good with grilled chicken, fish, steak or tofu. It also tastes great as leftovers for a few days after its made so you can meal prep this a bit too!
I hope you all enjoy this tasty seasonal recipe as much as we do!
Bok Choy & Kale Slaw with Creamy Peanut Dressing
Prep Time: 15 minutes Cook Time: 0 minutes Serves: 4-6 servings
Peanut Dressing:-
1/2 cup creamy peanut butter
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1/4 cup coconut aminos (can sub low sodium-soy sauce)
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3 Tablespoons apple cider vinegar
- 1 1/2 Tablespoons pure maple syrup
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1 Tablespoon sesame oil
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1 teaspoon fish sauce
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2 teaspoons finely grated fresh ginger (+ more to taste)
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1 large clove of garlic, minced (or fresh green garlic)
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1/4 teaspoon crushed red pepper flakes
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water to thin as necessary
- 2 small heads of bok choy, very thinly sliced (greens and stems)
- 1 bunch of kale, very thinly sliced
- 4 radishes, cut into thin matchsticks
- 3 carrots, grated
- 1/2 cup finely chopped peanuts
Preparation
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Prepare the sauce by adding all the ingredients to a small blender or use an immersion blender and process until smooth. Add a few tablespoons of water to thin as needed. Taste for seasonings and adjust.
- Add the chopped bok choy and kale to a large bowl. Drizzle in half of the peanut sauce and use your hands to massage it in. Add the remainder of the ingredients and drizzle with more sauce if desired.
Notes
Yum!
Made it tonight, our first CSA veggie box too…so fun that even down here in northern Arizona (2 CSA farms are at 5000ft in elevation and 3150ft), it was so similar to yours! Fat radishes, bok choy, chard instead of kale, added some spinach
Thanks! turned out great
I’m so happy to hear!