Pak Choy, Snowpea and Spring Onion Salad, Sesame, Ginger and Garlic Honey Dressing
THIS IS A SUPER SIMPLE AND VERY QUICK SALAD TO PREPARE, IT PAIRS BRILLIANTLY WITH FISH AND IS LIGHT, SUMMERY AND FULL OF CRUNCHY FRESH TEXTURES.
serves 4
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FOR THE SALAD
1 bunch pak choi
250g/1 cup snow peas, sliced into 3cm pieces, diagonally
(YOU CAN LEAVE SOME WHOLE IF YOU LIKE.
THEY LOOK GREAT CUT OPEN AND SEVED WITH THE PEAS SHOWING INSIDE)
125g/ 1/2 cup slivered almonds, toasted
4 scallions, finely sliced, widthways
2 tbsp sesame seeds, toasted
for the dressing
3 tbsp soy sauce
2 tbsP rice wine vinegar
1 tbsp runny honey
1 clove garlic, peeled and minced
1 tsp grated fresh ginger
1 tbsp sesame oil
TO SERVE
LIME WEDGES
RINSE AND DRY YOUR PAK CHOI.
REMOVE THE LARGE LEAVES AND SET ASIDE, THEN CUT THE STALKS WIDTHWAYS INTO 1 CM STRIPS.
PLACE IN A LARGE MIXING BOWL ALONG WITH ALL THE OTHER SALAD INGREDIENTS AND PAK CHOI GREEN LEAVES. IF THE LEAVES ARE VERY LARGE, I RECOMMEND SLICING THEM UP INTO SMALLER PIECES.
ADD ALL THE DRESSING LIQUIDS INTO A CLEAN JAR, SCREW ON LID AND SHAKE TO COMBINE.
POUR OVER SALAD INGREDIENTS AND TOSS WELL TO COAT THOROUGHLY.
SERVE WITH EXTRA LIME WEDGES.