Bok Choy Salad

We most commonly use bok choy in stir fries, where we will saute the chopped stalk with all the other veggies and then thrown in the greens at the end to wilt. This recipe used it differently, with the leaves used as salad greens and the raw stalk chopped up and tossed in the salad. The dressing seems like a really odd combination of ingredients, but it was surprisingly quite delicious (although you can never go wrong with peanut butter as far as I'm concerned). I'm glad we found a new way to use bok choy and look forward to having this again!

Bok Choy and Pineapple Salad from the chow  
Serves 8 (we halved)

Ingredients
For the dressing
1/4 cup natural smooth peanut butter
2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons soy sauce
2 teaspoons packed dark brown sugar
2 teaspoons fish sauce (we substituted miso sauce)
1 medium garlic clove, smashed
1 teaspoon chile-garlic paste
2 tablespoons vegetable oil
   For the salad
2 pounds baby bok choy
2 1/2 cups fresh small-dice pineapple (from about 1/2 medium pineapple)
2 medium carrots, peeled, halved lengthwise, then thinly sliced crosswise
1/2 medium English cucumber, quartered lengthwise, then thinly sliced crosswise
1 cup coarsely chopped fresh cilantro
1/2 cup roasted, salted peanuts, coarsely chopped
2 medium scallions, thinly sliced (white and light green parts only)
*We added some shredded rotisserie chicken to the salad

Directions
For the dressing
   Place all of the ingredients except the oil in a blender and blend on high until smooth. With the motor running, slowly stream in the oil until it is fully incorporated; set the dressing aside in the blender.
For the salad
   Cut the bok choy in half lengthwise, rinse it, and dry it. Cut the leaves crosswise into 1-inch-wide ribbons, cut the stalks crosswise into 1/4-inch pieces, and transfer both to a large bowl.
   Add the remaining ingredients, drizzle with the dressing, and toss to combine. Serve immediately.