Bok Choy peanut salad- dairy free, gluten free, soy free


Seeking something refreshing in the hot summer sun? This salad is nothing but that and it will satisfy a hungry appetite.

Cook with me here 



At times I like to change up things and add surprises to the dinner table. I get tired of our routine of spinach, kale, and other leafy greens that are easy to cook. Bok choy is a great alternative to other salad type greens.



  • Juice of 1 lime

  • 2 tablespoons coconut aminos

  • 1 medium garlic clove, peeled

  • 2 tablespoons olive oil


  • 2 pounds baby bok choy

  • 15 ounce can garbanzo beans, drained ( *cooked if desired, see below)

  • 1/2 medium **cucumber, peeled, de-stemmed and thinly sliced

    • **can be replace with sweet potato, cubed and cooked

  • 1 cup coarsely chopped fresh cilantro (recommend using food processor)

  • 1/2 cup peanuts, out of shell


*Garbanzo beans:

1 Tablespoon olive oil

15 ounces can garbanzo beans, drained and rinsed

Salt and ground pepper to taste

In a separate small bowl, toss the garbanzo beans with olive oil, salt and pepper. Place on a baking sheet. Broil on High, until lightly charred and tender, approximately 5 minutes. Remove from oven. Allow to cool slightly and set aside.


Place lime juice, garlic, and coconut animos in food processor and process until smooth. Carefully open the top as not to splash the ingredients out of the food processor while the motor is running, slowly stream in the oil until it is fully incorporated. Set aside.

Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.

Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.


You are probably thinking, why did she use coconut animos instead of Tamari or other soy sauce substitutes usually found in many typical Asian dishes? In the past, I used Tamari for all food that called for “soy sauce.”

Recently I discovered that my body was not reacting to Tamari or edamame well, so I discovered coconut animos and we do just fine. Its worth trying!


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