Shrimp and Bok Choy Slaw With Peanut Dressing @MotherEarthNews

Big thanks to @MotherEarthNews (Twitter) for this recipe
We'll see if the kiddos like it, got lots of bok choy to try all kinds of recipes with ;)

Shrimp and Bok Choy Slaw With Peanut Dressing
Bok choy means "cabbage" in Cantonese. You can substitute napa, savoy or green cabbage if you like.

9 to 10 cups sliced bok choy
6 green onions, chopped
1 cup red, white or daikon radishes, thinly sliced
4-ounce bag of frozen cooked salad shrimp (optional)
Fresh mint leaves, coarsely chopped

Dressing:

1/3 cup smooth peanut butter (I use unsalted natural peanut butter)
2 large cloves garlic, chopped
1 tablespoon peeled and chopped gingerroot
1 tablespoon honey
2 teaspoons tamari or soy sauce
2 teaspoons rice vinegar
Dash of cayenne pepper or chili oil
About 1/4 cup boiling water

In a blender mix all of the dressing ingredients, including the boiling water. Blend until smooth, adding a few drops more water if its too thick (the sauce should be the consistency of ketchup). Refrigerate in a plastic container until needed. The sauce will get thicker when it's chilled. This dressing keeps for at least a week.

To make the slaw, defrost the shrimp unopened in a bowl of cold water. Dry the vegetables thoroughly after washing so they don't add liquid to the dressing. Slice the bok choy crosswise into thin slices. Rinse the shrimp and pat dry with paper towels.

Just before serving, toss the salad ingredients with the dressing. (The salad gets unappetizingly soggy if the dressing is added ahead of time.) Serve topped with fresh mint. Serves 4 as a main course.




Just a little fyi from this page
Slaw Ingredients

What is slaw? I'd say anything that can be grated, although Mr. Webster may disagree. Here are some unusual vegetables to try in your slaws:
•Raw beets, grated
•Daikon (white radish), grated
•Broccoli stems, grated
•Kohlrabi, peeled and grated
•Jicama, peeled and grated
•Red, green, yellow and purple sweet peppers, sliced into thin strips
•Bok choy, thinly sliced
•Napa or savoy cabbage, thinly sliced


Cabbage Growing Tips

Cabbages can be sown or grown as transplants. It is a hardy, cool-season crop with an optimum growing soil temperature of 60 degrees Fahrenheit and a preferred soil pH of 6.5. A cup of organic fertilizer for each plant (plant the seed a half inch deep, five seeds per foot) and one to two inches of water each week is all it takes to produce a bountiful harvest.


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