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    Home » By Diet » Vegetarian

    Pak Choy and Blood Orange Salad

    Filed Under: 10 Minute Salads, Vegetarian, Winter Salads

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    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.

    Jump to Recipe Print Recipe

    PAK CHOY SALAD PORTRAIT

    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 & BOK CHOY SIDE BY SIDE

    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.

    CLOSE UP OF PAK CHOY SALAD

    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.

    • 03-WASHING-PAK-CHOY
      WASH YOUR PAK CHOY LEAVES
    • 04-CUTTING-PAK-CHOY
      CUT THEM DIAGONALLY
    • 06-CUTTING-BLOOD-ORANGE
      DICE THE BLOOD ORANGES
    • 02-DICING-ORANGES
      DICE THE ORANGES
    • 05-CUTTING-CARROT-CURLS
      MAKE YOUR CARROT CURLS
    • SLICING-GREEN-ONION-ON-THE-DIAGONAL
      SLICE ONIONS DIAGONALLY

    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.

    • 01-SESAME-SEEDS-ON-TRAY
      PLACE SESAME SEEDS ON A BAKING TRAY
    • 02-TOASTED-SESAME-SEEDS-IN-TRAY
      ROAST SESAME SEEDS UNTIL GOLDEN

    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.

    • 01-SESAME-DRESSING-INGREDIENTS
      ADD INGREDIENTS TO A GLASS JAR
    • SESAME DRESSING
      SHAKE UNTIL EMULSIFIED

    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.

    • 07-INGREDIENTS-FOR-PAK-CHOY-SALAD-IN-BOWL
      ADD ALL INGREDIENTS TO A BOWL
    • 08-MIXING-PAK-CHOY-SALAD
      TOSS WELL TO COMBINE

    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.

    Serving Suggestions

    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

    • TASTY THAI-ASIAN-SLAW
      THAI ASIAN SLAW
    • CHINESE-EGGPLANT-SALAD-FEATURED-IMAGE
      CHINESE EGGPLANT SALAD
    PAK-CHOY-SALAD-676-AERIAL-VIEW

    Pak Choy and Blood Orange Salad

    Pak choy is wonderfully crunchy and fresh when raw, which worked just beautifully with the juicy blood oranges and crunchy peanuts.
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time: 10 minutes
    Cook Time: 0 minutes
    Total Time: 10 minutes
    * Times are an estimate and will depend on your skill level
    Course: Salad
    Cuisine: Asian Inspired
    Keyword: Easy
    Servings: 4
    Calories: 324kcal
    Equipment
    • Y-peeler or vegetable peeler
    Ingredients
    For the salad…
    • 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.
    For the sesame vinaigrette…
    • 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
    For the garnish....
    • 2 tbsps peanuts or cashews (roasted)
    Metric - Imperial
    Instructions
    • 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.

    Notes

    1. You may use baby bok choy or baby choy sum instead of the pak choy in this salad as they are similar. 
    Nutrition information is calculated using an ingredient database and should be considered an estimate.
    Calories: 324kcal | Carbohydrates: 21g | Protein: 5g | Fat: 26g | Saturated Fat: 4g | Sodium: 327mg | Potassium: 570mg | Fiber: 5g | Sugar: 14g | Vitamin A: 8882IU | Vitamin C: 95mg | Calcium: 189mg | Iron: 2mg
    Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!

    PINTEREST - PAK CHOY SALAD

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    About Anastasia

    Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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