This recipe came from here-
thai-bok-choy-salad with ginger peanut dressing, except I did not add ramen noodles, sesame seeds or peanuts. I did marinate the chicken in her
Ginger Soy marinade from another of her recipes, but it is not necessary. The day I made this I happened to have exactly 1 cup of fresh coconut milk from a green Thai coconut that I had finally gotten around to opening. I put all of the coconut flesh (which is very little) with a bit of the coconut water in the food processor and it made 1 cup coconut milk-just enough for the dressing.
Thai Bok Choy Salad
5-6 cups thinly slice baby bok choy (or chinese napa cabbage)
6-8 radishes, thinly sliced
2 carrots, julienned
2-3 green onions, thinly sliced
2-3 cups cooked chicken (optional)
Optional: halved grape tomatoes, bean sprouts, cucumbers, jicama
Thai Ginger Peanut Dressing
8 oz light coconut milk
1/4 natural peanut butter
1/4 T fish sauce
2 T Thai red curry paste
1 T brown sugar or honey
1 t rice vinegar
1 t lime juice
2-3 tsp minced fresh ginger
1 T soy sauce
1/2 tsp Sriracha sauce or cayenne
