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.
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 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 black sesame seeds (or Nigella seeds)
- 1 tsp honey
For the garnish....
- 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.
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