Bok Choy Salad with Miso Vinaigrette
- 2 Tb rice wine vinegar
- 1 Tb water
- 1 1/2 Tb white miso paste
- 1 Tb sugar
- ½ Tb creamy peanut butter
- 1 tsp ginger, minced
- ½ tsp sriracha sauce
- ½ teaspoon sesame oil
- ½ teaspoon Dijon mustard
- ¼ cup grapeseed or peanut oil
- 5 cups sliced, raw bok choy (about 1 1/2 pounds)
- ¼ cup cashews
Shake together in a jar or blend first 10 ingredients. Toss 5 cups sliced bok choy with dressing in a bowl. Top with cashews.
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