Burmese Baby Bok Choy Salad

Recipe and photo by Soe Thein, Lime & Cilantro

One of the best ways to enjoy baby bok choy is raw, in a salad, where the tender, juicy stem adds crunch, and the sweet, peppery flavor is reminiscent of a milder watercress. The classic Burmese dressing in this salad uses shrimp powder for umami and as a thickener, fish sauce for even more umami, chickpea flour as a binder and crushed cashew for texture, fatty unctuousness and as a boost to the natural sweetness. Lime juice and garlic oil provide the final punch.
Serves: 2-3

Prep Time

0-30mins

Ingredients

6 heads Jade Asian Greens Baby Bok Choy

2 teaspoons ground shrimp powder (see note in recipe for how to make this)

2 tablespoons chickpea flour

1/3 cup toasted cashews

3 tablespoons garlic-infused oil *see note below

Juice of 1 lime

1 tablespoon fish sauce

1 teaspoon crushed chili flakes

 

Salt 

Preparation

Slice the baby bok choy diagonally, both stems and leaves, into about 1/8-inch ribbons. (Jade Asian Greens are pre-washed. If you happen to use other baby bok choy, please wash your greens and be sure to get rid of as much water as possible by patting dry with a paper towel.) Add greens to a large salad bowl.

 

Make the shrimp powder by grinding dried shrimp in a spice grinder or food processor. (You can buy dried shrimp in an Asian or Mexican supermarket.)  Add to bowl with bok choy.

Toast the chickpea flour in a dry pan on medium-low heat for about 2-3 minutes, until it starts to give off a nutty aroma. Add to the salad bowl.  

Using a mortar and pestle, pound the cashews roughly. You don’t have to pound until all the nuts turn into fine powder; what you are looking for is almost sandy, coarse rubble with bits and chunks. Add to the salad bowl.

Add the rest of the ingredients to the bowl – garlic oil, lime juice, fish sauce and chili flakes -- and toss well. Let the salad sit for 15 minutes for flavors to develop. Then taste and add salt accordingly, if needed.

Serve at room temperature.

*Note: Garlic-infused oil – you can buy pre-made garlic-infused oil or make your own.

 

 

 

 

 

Share