Chili Crisp Peanut Salad

with Spinach & Bok Choy

20 MIN

$13.99 2-4 Servings

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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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

460 Cals (est.)

View Full Nutrition

fresh

ingredients

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

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.

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!