If you haven't tried raw pak choy then you are in for a real treat in this salad, it is just wonderfully crunchy and tastes sooo fresh.
Raw, crisp pak choy with its slight cabbagey, spinach-like taste worked just beautifully with the juicy blood oranges and crunchy peanuts. The aromatic sesame dressing truly sealed the flavour deal.
A salad that comes together fairly quickly so would be good for weeknight dinners.
THE DIFFERENCE BETWEEN BOK CHOY AND PAK CHOY
Pak choy is also referred to as Shanghai bok choy. It has light-green, spoon-shaped leaves and pale yellow-green stalks. You will also find baby pak choy which is smaller and much more tender.
Bok Choy literally means “white vegetable” in Cantonese. It has leaves that are dark-green, tender and crisp, while the stalks are white, crunchy, firm and juicy. It has a mild flavour similar to chard.
So, the difference is that pak choy has light green leaves and stalks while bok choy has white stalks and darker green leaves.
How to make Pak Choy Salad
1Prepare the vegetables and oranges
Rinse the pak choy or baby bok choy under cold running water. Remove any wilted or damaged leaves and trim off and discard the bottom of the bulb. Cut each pak choy in half and the slice on the diagonal into
1 cm (½ inch strips). Transfer to a large mixing bowl.
Wash and peel the carrots, cut off the tops and ends then slice into ribbons using a y-peeler or vegetable peeler. Transfer to your mixing bowl.
Peel your blood and navel oranges, remove the pith and any pits that you come across, then dice. Transfer to your mixing bowl.
If you are using the green onions, wash them, remove the root ends and any damaged leaves, then slice thinly on the diagonal. Transfer to your mixing bowl.
2Toast the seeds
Preheat your oven to 180C (350F). Place them on a baking tray lined with baking in the middle section of your oven and roast until golden brown (approximately 8-10 minutes) be careful not to burn them.
Take them out of the oven and allow to cool.
Make a cup or more as you can keep toasted seeds in a glass jar and store in your fridge to use the next time you need them.
3Shake-up the vinaigrette
In a clean glass jar place the oils, rice vinegar, soy sauce, the honey and the cooled sesame seeds.
Shake until emulsified this means that the ingredients will combine and become a smooth mixture.
4Assemble your salad
Pour your dressing over your salad, add the sesame seeds, then season with salt and pepper, mix until well combined. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl, scatter the peanuts on top to garnish. Serve and enjoy.
Make ahead tips for Pak Choy Salad
- You can prepare your vegetables and dressing the day before and simply assemble just before serving.
- If you keep your carrot curls in water and strain just before adding to your salad it will give them some added cool crunch.
- This salad should be eaten fresh as the leaves will become soggy if left out for too long.
How to food prep this salad
- To food prep this salad for your lunches just keep the dressing separate and add to your salad just before serving.
- Great with some grilled chicken breasts or store-bought char siu pork slices or even some tinned black beans as a vegan option.
This flavour-packed Asian style salad partners well with any grilled firm-fleshed fish such as salmon, swordfish or tuna, also great with char siu pork or 5-spice chicken.
Try pak choy salad with your next stir-fry or as a nice change at a barbecue. We served ours with some Asian style baked salmon for a quick family dinner.
Try some more of our Asian Style Salads
- Y-peeler or vegetable peeler
- 320 grams pak choy or baby bok choy1 (1 bunch)
- 120 grams carrots (1 medium)
- 280 grams blood oranges (2 medium)
- 140 grams orange (1 medium)
- 2 green onions (optional)
- 1 tablespoon sesame seeds toasted
- Sea salt and cracked black pepper.
- 3 tbsps neutral oil
- 3 tbsps Asian sesame oil
- 3 tbsps rice vinegar
- 1 tablespoon thin soy sauce
- 1 tablespoon sesame seeds (toasted)
- 1 teaspoon black sesame seeds (or Nigella seeds)
- 1 teaspoon honey
- 2 tbsps peanuts or cashews (roasted)
- Rinse and trim your pak choy then slice on the diagonal.
- Rinse, peel and trim your carrots. Then cut into ribbons with a Y-peeler or vegetable peeler.
- Peel all your oranges first, then cut into medium dice.
- If you are using the green onions, trim them then slice thinly on the diagonal.
- Add all the vinaigrette ingredients in a glass jar and shake until emulsified.
- Pour your dressing over your salad, add the sesame seeds, season then toss until combined. Taste and adjust seasonings according to your taste.
- Arrange in a salad bowl, scatter the nuts on top to garnish and serve.
- You may use baby bok choy or baby choy sum instead of the pak choy in this salad as they are similar.
Really NICE way to use my favourite vegetable and seeds. Thank you...