Bok choy slaw with Thai chili lime dressing

• porties: 4 servings
• actieve tijd: 20 minutes
• totale tijd: 20 minutes

Ingrediënten

2 tbsp rice vinegar

2 tbsp soy sauce

1 ½ tsp fish sauce (or more to taste)

1 ½ tbsp lime juice

1 ½ tbsp coconut brown sugar

¼ oz. garlic (grated, 1 large clove)

2 tbsp peanut oil

1 small Thai red chili

11 oz baby bok choy (1 large bulb, slice into thin strips)

2 ½ oz radicchio (1/3 of one small, slice into thin strips)

3 oz carrot

Roasted peanuts

Crispy fried shallots

Instructies

Dressing:

Make the salad dressing

In a measuring cup, add ingredients from vinegar to garlic. Stir until the sugar is dissolved then slowly drizzle in the peanut oil while whisking to emulsify the dressing. Remove the chili pepper seeds and dice to small bits and add them to the dressing. Set the dressing aside ready to use.

Bok choy:

Trim the bok choy

Make a thin slice to trim away the bottom end and make another cut to separate the stem from the leafy part.

Slice bok choy stems

How to slice bok choy stem to thin strips: Quarter the bok choy stem (lengthwise) then thinly slice each quarter lengthwise into thin pieces and strips so that it’s similar to shaved fennel.

Slice bok choy leaves

How to slice bok choy leaves to thin strips: Stack a few bok choy leaves and roll them up lengthwise, slice it (also lengthwise) into long thin strips.

Rinse and pat dry bok choy

Rinse and pat dry: Transfer both the stems and leaves into a big bowl and rinse a few times to clean. Drain well and pat dry with a clean kitchen towel.

Radicchio and carrots:

Slice radicchio and carrots

Thinly slice the radicchio into long thin strips. To julienne the carrots, I recommend using a tool such as a julienne Y-peeler to create very thin and long strips.

How to serve:

Transfer to serving plate

Transfer the bok choy (stems and leaves), radicchio, and carrots into a large serving plate.

Add dressing right before serving:

Combine with dressing

Only pour-in the dressing 5 to 10 minutes before you are ready to serve as the vegetables will soften and produce more liquid to dilute the dressing.

Garnish and serve right away:

Garnish and serve

Once pour-in the dressing, toss to coat well. Sprinkle over plenty of roasted peanuts and crispy fried shallots on top and serve right away.

Voedingswaarde

• Calorieën: 112 kcal
• Totale vet: 7 g
• Verzadigd vet: 1 g
• Onverzadigd vet: 5 g
• Natrium: 758 mg
• Totale koolhydraten: 10 g
• Voedingsvezels: 2 g
• Totale suikers: 5 g
• Eiwit: 2 g