Bok Choy is one of those foods that I never quite believe is FODMAP friendly. But it is and I have eaten it numerous times with no ill effect. This is another of the salad recipes from chow.com that is already quite low FODMAP. The original recipe uses chili-garlic paste. If you can tolerate a little garlic, go ahead and use it in place of the red pepper flakes. Be careful with purchasing peanut butter. Some are sweetened with high fructose corn syrup, some with agave nectar. Avoid those!
For the dressing:
1/4 cup natural smooth peanut butter (low or no sugar)
2 tablespoons freshly squeezed lime juice (from about 2 medium limes)
2 tablespoons wheat-free soy sauce
2 teaspoons cane syrup (or sugar)
2 teaspoons fish sauce
1 teaspoon dried red chile flakes
2 tablespoons garlic 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 (green parts only)
Combine the dressing ingredients in a food processor or blender and pulse until smooth and thoroughly combined.
Toss all salad ingredients together in a bowl. Top with dressing and toss again. Serve immediately.