Pak choy is wonderfully crunchy and fresh when raw, which worked just beautifully with the juicy blood oranges and crunchy peanuts. The aromatic sesame dressing truly sealed the flavour deal.
This flavour-packed Asian style salad partners well with any grilled firm-fleshed fish such as salmon, swordfish or tuna. Try it 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.
This salad should be eaten fresh as the leaves will become soggy if left out for too long. It comes together fairly quickly so would be good for weeknight dinners.
PREPARING YOUR PAK CHOY AND BLOOD ORANGE SALAD – STEP-BY-STEP
FOR THE SALAD…
- 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 (½inch 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 slice into rounds and then into quarters. 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.
TO TOAST YOUR SESAME SEEDS…
- Place your sesame seeds in a small dry fry pan on medium heat, stirring frequently until they are golden brown (approximately 3-5 minutes).
- Alternatively, 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.
FOR 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.
PUTTING IT ALL TOGETHER…
- 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 crushed peanuts on top to garnish.
- Serve and enjoy.
PAK CHOY AND BLOOD ORANGE SALAD – RECIPE
- Y-peeler or vegetable peeler
For the salad…
- 120 grams pak choy or baby bok choy1 (1 bunch)
- 240 grams carrots (2 medium)
- 280 grams blood oranges (2 medium)
- 140 grams orange (1 medium)
- 2 green onions (optional)
- 1 tbsp sesame seeds toasted
- Sea salt and cracked black pepper.
For the sesame vinaigrette…
- 3 tbsps neutral oil
- 3 tbsps Asian sesame oil
- 3 tbsps rice vinegar
- 1 tbsp thin soy sauce
- 1 tbsp sesame seeds (toasted)
- 1 tsp honey
For the garnish….
- 2 tbsps peanuts or cashews crushed and 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 your oranges first, cut into rounds and then cut into quarters.
- 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 crushed 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.