Bok Choy and Mushroom Salad

Number of Servings: 4

Salad Ingredients:

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

 Hoisin Vinaigrette:

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

Method:

1. Prepare vinaigrette: Combine vinegar, hoisin sauce, sugar and sriracha sauce in a large salad bowl. Whisk in both oils. Season to taste.
2. Place all of the salad ingredients into the salad bowl and gently combine.
3. Garnish with roasted sesame seeds and some chopped peanuts.

Questions and Comments are always welcome     alex@chilipeppersandpears.com ^[1]