Bok Choy Salad

• 1 head of bak choy
• 6 scallions
• 1/2 cup slivered almonds
• 1/2 cup Sunflower seeds
• 1/2 pkg of Ramen Noodles only crumbled Toast in oven at 350 degrees for 10 minutes

Mix together the following:

• 1/2 cup of sugar
• 1/4 cup of oil
• 2 TBLS soy sauce
• 1/4 cup of vinegar (cider vinegar if you like it )

cook until it boils…let cool.

When cool, blend all the above with as much or as little of the dressing.

Peanut Slaw - Salade de Choux Aux Cacahuttes - 6 servings

From The Secret Life in Paris by David Lebovitze

• 1/4 cup of smooth peanut butter
• 1 garlic clove, peeled and finely chopped
• 2 TBLS peanut or vegetable oil
• 3 TBLS fresh lemon or lime juice
• 1 TBLS soy sauce
• 1 TBLS water
• 1/2 cup roasted, unsalted peanuts
• 1 small bunch of radishes trimmed and thinly sliced
• 1 carrot, peeled and coarsely shredded
• 1/4 bunch of parsley or cilantro or chopped chives
• 6 cups of shredded red or green cabbage
• course salt

1. In a large bowl, mix peanut butter,garlic,peanut oil, lemon juice, soy sauce and water. Stir until smooth. Taste, adjust according to preference, recipe as written is very lemony tasting.
2. Toss in peanuts, radishes, carrot, parsley, cabbage, mix until everything is coated. Taste, then add a bit of salt or more lemon juice , to taste.

Variations : Substitute roasted almonds or cashews for the peanuts or swap 1 TBLS of dark sesame oil for 1 TBLS of the peanut oil and add a TBLS of toasted sesame seeds to the salad.