Bok choy and toasted peanut salad
Bok choy and toasted peanut salad

Preparation time 20 minutes

Total time: 55 minutes

Ingredients

Garnish

  1. 80 mL (1/3 cup) coarsely chopped toasted peanuts

Salad

  1. 750 mL (3 cups) quartered baby bok choy
  2. 750 mL (3 cups) coarsely chopped napa cabbage
  3. 1 carrot, cut in matchsticks
  4. 1/2 sweet red pepper
  5. 4 shiitake mushrooms, coarsely chopped (remove stems first, which are very hard)
  6. 125 mL (1/2 cup) coarsely chopped cilantro leaves

Vinaigrette

  1. 60 mL (1/4 cup) rice vinegar
  2. 80 mL (1/3 cup) canola oil
  3. 10 mL (2 tsp.) Thai red curry paste
  4. 15 mL (1 tbsp.) maple syrup
  5. 10 mL (2 tsp.) garlic powder
  6. 5 mL (1 tsp.) ground ginger

Directions

  1. In a bowl, combine bok choy, napa cabbage, carrot, red pepper, mushrooms and chopped coriander.

  2. In a small bowl, blend rice vinegar, oil, curry paste, maple syrup, garlic powder and ground ginger.

  3. Pour vinaigrette onto salad and combine well. Cover salad with plastic wrap and refrigerate for 30 minutes. Sprinkle with toasted peanuts just before serving. 

  4. Serve as a side dish.

* To toast peanuts, heat a small non-stick skillet over medium heat. Add peanuts and sauté for about 1 minute, or until fragrant and lightly toasted.

Variations: Replace toasted peanuts by cashews, sunflower seeds or soy beans. Add tofu cubes for a meal-salad.

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