![Baby Bok Choy Salad with Sambal Vinaigrette](/on/demandware.static/-/Sites-LCNZ-Library/default/dw3b577540/images/recipe/HD_PNG_LC_20200415_AU_RC_CI_r0000000000325_ENG.png)
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
For the salad:
- 2 tablespoons sesame oil
- 4 heads baby bok choy sliced in half lengthwise
- Salt
- 1 cup peanuts, chopped
- 1/2 teaspoon peanut oil
- 1 teaspoon cayenne pepper
- 2 large carrots, julienned
- 2 green onions, julienned
- 1 tablespoon soy sauce
- 1 teaspoon sesame seeds
- 2 teaspoons sesame oil
- 1 tablespoon lime juice
For the Vinaigrette:
- 2-3 tablespoons sambal olek
- 1 tablespoon honey
- 1/4 tablespoon rice wine vinegar
- 3/4 cup peanut oil
- Salt
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Method
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1In a Signature Oval Casserole, heat sesame oil over medium-high heat. Add bok choy and season with salt. Cook on all sides until just beginning to brown. Remove from heat and set aside.
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2In a small bowl, stir together peanuts, peanut oil and cayenne pepper. Heat a skillet over medium-high heat and toast the peanuts until lightly browned. Remove from the heat and add salt to taste.
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3Fill a small bowl with ice water and add carrots and green onions. Let soak 5 minutes. Drain and toss with soy sauce, sesame oil, sesame seeds, salt and lime juice.
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4Serve bok choy topped with peanuts and vegetables.