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Serves 4


Peanut Topping

  • 1 tsp olive oil
  • 1 garlic clove
  • 1/4 cup roasted peanuts, roughly chopped


  • 2 Tbsp peanut butter
  • 1 Tbsp freshly squeezed lemon juice
  • 1/2 Tbsp rice vinegar
  • 3/4 tsp sugar
  • 1/2 tsp soy sauce


  • 1 1/2 cups Napa cabbage, thinly sliced
  • 1 1/2 cups bok choy, thinly sliced
  • 1 medium carrot
  • 1/2 apple, cut into thin matchsticks
  • 2 spring onions or scallions
  • Salt and black pepper, to taste


Heat the olive oil in a large frying pan over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add peanuts and cook, stirring constantly for 20 minutes. Transfer mixture to a small bowl and set aside.

In a small bowl, combine dressing ingredients and stir until smooth. Add 1 Tbsp of water, if necessary, to thin out the dressing.

In a large bowl, combine the salad ingredients. When ready to serve, add dressing and toss to combine. Season with salt and pepper and top with peanut mixture.