Paleo plan

Spicy Thai Dressing over Bok Choy Slaw

This cool, refreshing vegetable salad is a perfect canvas for the Spicy Thai Dressing! The salty flavor from the anchovy paste combined with the spice from the cayenne pepper and lime zest will light up your taste buds. This dish is perfect when served with grilled salmon or steak on a cool summer night, and is an excellent lunch option as well.
Serves 3–4

For Spicy Thai Dressing:

1⁄2 cup extra-virgin olive oil
1⁄4 cup rice wine vinegar
1 teaspoon sesame oil
1⁄4 teaspoon anchovy paste
Juice and zest of 1 lime
1⁄2 teaspoon dried basil
Pinch cayenne pepper
Sea salt and pepper, to taste
For Bok Choy Salad:

4 baby bok choy, washed and thinly sliced
1 carrot, peeled and sliced into thin rounds
2 celery stalks, thinly sliced
1⁄2 cucumber, thinly sliced

  1. For Spicy Thai Dressing: Place all ingredients in a small mixing bowl and mix with an immersion blender (or whisk) until well blended and frothy.
  2. For Bok Choy Salad: Gently toss the bok choy, carrot, celery, and cucumber together in a large bowl, and then divide evenly onto 2 separate serving plates and drizzle each with 2–3 tablespoons of the Spicy Thai Dressing. Store unused dressing in an airtight container and shake well before each use.