Baby Asian Salad
A fresh salad with aromatic Asian flavours.
- Serves: 6 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 10 mins
3 Tbsp (45 ml) sesame oil
3 bok choy, cut in half lengthways
¼ C (60 ml) pumpkin seeds
1 Tbsp (15 ml) sesame seeds
2 heads romanesco broccoli, steamed
50 g baby Aisan greens
100 g broccoli, finely grated
2 baby marrows, julienned
Soy, Lime and Ginger Dressing
1 clove garlic, crushed
1 Tbsp (15 ml) sesame oil
1 tsp (5 ml) sesame seeds
1 tsp (5 ml) fish sauce
2 tsp (10 ml) fresh ginger, finely grated
¼ C (60 ml) lime juice
½ tsp (2.5 ml) castor sugar
1 baby spring onion, finely sliced
Heat the sesame oil in a frying pan and fry the bok choy, cut side down, for 5 minutes.
Place the pumpkin seeds and sesame seeds in a separate frying pan and dry fry until golden.
Place the romanesco broccoli in a pot filled with 2 cm of water, bring to a boil and steam for 7 minutes with the lid on.
Combine all the ingredients in a bowl and whisk together.
Combine all the salad ingredients together in your desired serving dish or on a platter. Drizzle with the soy, lime and ginger dressing, or alternatively serve on the side.