A simple salad with great flavours and textures.
Bok Choy and Mushroom Salad
Number of Servings: 4
2 – 3 small heads of bok choy, thinly sliced
1-2 cups of shredded sui choy or napa cabbage
1 ½ cups thinly sliced mushrooms
½ cup (125 mL) chopped green onions
2 – 3 tablespoons (30-45 mL) chopped roasted peanuts
3 tablespoons (45 mL) chopped fresh cilantro
Toasted sesame seeds and extra chopped peanuts for garnish
1 tablespoon (15 mL) rice vinegar
2 tablespoons (30 mL) hoisin sauce
1 teaspoon (5 mL) granulated sugar
1 teaspoon (5 mL) sriracha sauce
2 tablespoons (30 mL) roasted sesame oil
2 tablespoons (30 mL) vegetable or grapeseed oil
Sea salt; freshly ground black pepper
- Prepare vinaigrette: Combine vinegar, hoisin sauce, sugar and sriracha sauce in a large salad bowl. Whisk in both oils. Season to taste.
- Place all of the salad ingredients into the salad bowl and gently combine.
- Garnish with roasted sesame seeds and some chopped peanuts.
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