This is perfect for a lunch party, as you can serve a variety of proteins.
This healthy, quick salad has great crunch and lots of refreshing flavors. It’s wonderful on its own and also takes well to simply prepared proteins; grilled fish, shrimp, chicken or tofu are great. This comes to us from one of our favorite home chefs, Lee Gross.
4 large bok choy leaves, rough bottoms discarded, stems cut into ¼” bias and leaves shredded
4 big leaves Napa cabbage, shredded
1 bunch watercress (discard thick stems), roughly chopped
1 large carrot, peeled and cut into matchsticks
the leaves from about 8 stems each basil, mint, cilantro, roughly chopped
½ small cucumber, thinly sliced on the bias
1 red Thai chili (or more…or less), thinly sliced
½ cup roasted, salted peanuts, roughly chopped
grilled fish, shrimp, tuna, chicken, or tofu for serving (optional)
Toss the bok choy, cabbage, watercress, carrot, herbs, cucumber, chili and ¼ cup of the peanuts together with enough dressing to coat. Serve sprinkled with the remaining peanuts and whatever protein you like.
"This chickpea curry is an incredibly versatile dish that can be eaten with bread, rice, noodles, or on its own with a side salad. It has a nice balance of sweet and savory, with a slight spicy heat that tickles the palate without overwhelming. As a bonus, it's vegetarian...