You are here: Home » Recipes » Bok Choy Peanut Pineapple Salad Bok Choy Peanut Pineapple Salad Recipe by Nancy Vienneau and Third Thursday Potluck Yield 12 servings Sweet-sour-savory-spicy: this refreshing salad hits all those flavor notes. This dressing takes its inspiration from a dipping sauce for Vietnamese summer rolls. Teresa Blackburn PrintEmail Ingredients Dressing:1/3 cup organic peanut butter (either smooth or chunky—your choice) Juice of 2 limes (about 4 tablespoons)3 tablespoons hoisin sauce1 tablespoon honey2 teaspoons fish sauce1 garlic clove1/4 teaspoon red pepper flakes1 teaspoon sesame oil2 tablespoons canola oilSalad8 to 10 bok choys (about 4 pounds), halved lengthwise, leaves cut into wide chiffonade, stalk into bite-sized pieces1 daikon radish, shredded5 carrots, peeled and sliced on the diagonal1 large cucumber, peeled, cut into halves lengthwise, sliced into thin half moons1 ripe pineapple, peeled, cored, cut into bite-sized pieces1 bunch green onions, sliced (use both white and green parts)1 bunch fresh cilantro, coarsely chopped1 cup salted, roasted peanuts, chopped Instructions To prepare the dressing, place all ingredients, except sesame and canola oils, into a food processor fitted with the swivel blade. Pulse first to blend, then process until smooth, while adding the two oils. To prepare salad, layer bottom of wide salad bowl with bok choy. Continue building up layers with shredded daikon, carrots, cucumbers, pineapple and green onions. Drizzle with dressing. Garnish with cilantro and chopped peanuts. Serves 12.