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
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.