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.
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)
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
- You may use baby bok choy or baby choy sum instead of the pak choy in this salad as they are similar.
Nutrition
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