Baby Bok Choy Salad with Sambal Vinaigrette

SERVES
4-6 4-6
Baby Bok Choy Salad with Sambal Vinaigrette
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

  • Method

  • 1
    In 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.
  • 2
    In 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.
  • 3
    Fill 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.
  • 4
    Serve bok choy topped with peanuts and vegetables.