Chili Crisp Peanut Salad with Spinach & Bok Choy

Chili Crisp Peanut Salad

with Spinach & Bok Choy

20 MIN
$13.99 2-4 Servings
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Vegetarian
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From the Test Kitchen

For this crisp, umami-rich salad, you'll toss thinly-sliced bok choy, spinach, cucumber, and radishes with a nutty sesame-peanut dressing, then sprinkle it all with crunchy peanuts coated with our new chili crisp seasoning for a delicious kick of heat.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    460 Cals (est.)
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fresh
ingredients
Chili Crisp Peanut Salad with Spinach & Bok Choy
Title
  • 10 oz Baby Bok Choy
  • 3 oz Baby Spinach
  • 3 oz Radishes
  • 1 Persian Cucumber
  • 2 Tbsps Smooth Peanut Butter Spread
  • 1 Lime
  • 4 tsps Chili Crisp Seasoning
  • 3 Tbsps Roasted Peanuts
  • 3 Tbsps Sesame Dressing
  • 2 tsps Honey
  • 1 Tbsp Mirin (Salted Cooking Wine)
  • 1 bunch Mint
step-by-step
instructions
Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the ends of the bok choy; thinly slice, separating the leaves and stems. Halve the cucumber lengthwise, then thinly slice crosswise. Roughly chop the peanuts. Halve the lime crosswise. In a bowl, combine the sliced radishes, sliced bok choy stems, and mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the peanut butter spread, honey, sesame dressing, the juice of both lime halves, and 2 teaspoons of water. Pick the mint leaves off the stems.

Make the chili crisp peanuts
2 Make the chili crisp peanuts

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chili crisp. Cook, stirring constantly, 1 to 2 minutes, or until slightly toasted and some of the oil has been absorbed. Add the chopped peanuts and a pinch of salt. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated. Transfer to a plate.

Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, sliced bok choy leaves, marinated radishes and bok choy stems (including any liquid), and sliced cucumber; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chili crisp peanuts and mint leaves (tearing just before adding). Enjoy!

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Chili Crisp Peanut Salad

Prepare the ingredients & make the dressing
1 Prepare the ingredients & make the dressing

Wash and dry the fresh produce. Halve the radishes lengthwise, then thinly slice crosswise. Cut off and discard the ends of the bok choy; thinly slice, separating the leaves and stems. Halve the cucumber lengthwise, then thinly slice crosswise. Roughly chop the peanuts. Halve the lime crosswise. In a bowl, combine the sliced radishes, sliced bok choy stems, and mirin; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate, large bowl, whisk together the peanut butter spread, honey, sesame dressing, the juice of both lime halves, and 2 teaspoons of water. Pick the mint leaves off the stems.

2 Make the chili crisp peanuts

In a medium pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the chili crisp. Cook, stirring constantly, 1 to 2 minutes, or until slightly toasted and some of the oil has been absorbed. Add the chopped peanuts and a pinch of salt. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly coated. Transfer to a plate.

Make the chili crisp peanuts
Make the salad & serve your dish
3 Make the salad & serve your dish

To the bowl of dressing, add the spinach, sliced bok choy leaves, marinated radishes and bok choy stems (including any liquid), and sliced cucumber; toss to combine. Taste, then season with salt and pepper if desired. Serve the salad garnished with the chili crisp peanuts and mint leaves (tearing just before adding). Enjoy!

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