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Baby Bok Choo Salad with Sambal Vinaigrette

By Le Creuset

Baby Bok Choo Salad with Sambal Vinaigrette

Recipe created for

Le Creuset Oval Dutch Oven

Main ingredient

Bok Choy

Cook time

30 Minutes

Serving size




  • 2 tablespoons sesame oil
  • 4 heads baby bok choy sliced in half lengthwise
  • Salt
  • 1 cup peanuts, chopped
  • 1/2 teaspoon peanut oil
  • 1 teaspoon cayenne pepper
  • 2 large carrots, julienned
  • 2 green onions, julienned
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame seeds
  • 2 teaspoons sesame oil
  • 1 tablespoon lime juice


  • 2-3 tablespoons sambal olek
  • 1 tablespoon honey
  • 1/4 tablespoon rice wine vinegar
  • 3/4 cup peanut oil
  • Salt

Recipe Preparation

  1. In a 3 1/2 qt. Dutch oven, heat sesame oil over medium high heat. Add bok choy and season with salt. Cook on all sides until just beginning to brown. Remove from heat and set aside.
  2. In a small bowl, stir together peanuts, peanut oil and cayenne pepper. Heat a skillet over medium-high heat and toast the peanuts until lightly browned. Remove from the heat and add salt to taste.
  3. Fill a small bowl with ice water and add carrots and green onions. Let soak 5 minutes. Drain and toss with soy sauce, sesame oil, sesame seeds, salt and lime juice.
  4. Serve bok choy topped with peanuts and vegetables.
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