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Parve
Easy
10 Minutes
Diets 
Why bok choy? I know, I know, it’s something new and may not be available in your local kosher grocery story, but trust me – it’s as easy to check as Romaine lettuce and super nutritious, and this salad can be thrown together in no time at all, so it’s worth it. Plus, you can feel like a gourmet chef working with exotic ingredients when you try this new beauty. Let me know how it was received by your family and friends. Recipe, photography, and styling by Sarah Faygie Berkowitz.
1/2 head red cabbage, thinly sliced
1 bunch bok choy, thinly sliced
1 cup coconut milk
2-3 tablespoons Glicks Less Sodium Soy Sauce
2-3 tablespoons dried onion flakes
sunflower seeds, for garnish
Combine cabbage and bok choy in a salad bowl.
Process peanut butter, coconut milk, soy sauce, and onion flakes in food processor or with immersion blender. The dressing should have a thick, non-pourable consistency. If too thick, add more coconut milk.
Mix dressing well with salad, and top with sunflower seeds.
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