Pak Choi Salad W Miso Tahini Dressing & Cashew Clusters
Ingredients
- 1 large pak choi or 3 small ones
- garnish with some mint or micro coriander (optional)
- 1 cup raw, unsalted cashews
- 2 tbspn maple syrup
- 1/3 cup sesame seeds (white or black or a mix of both)
- pinch of salt
Preparation
Heat a pan over medium high heat. Add the cashews and toast, shaking the pan occasionally, until they're lightly browned on all sides. About 5 minutes. Add the maple syrup, pinch of salt and sesame seeds, tossing to coat the nuts in the maple syrup, about 3 minutes
Remove from the heat and tip on to baking paper
For the miso tahini dressing: 2 tspn freshly grated ginger, 1/4 cup tahini (3 tablespoons), 1 1/2 tbsp white miso, 1 1/2 tspn honey, 1 1/2 tbspn rice vinegar, 1/4 cup warm water.
Using a blender or small food processor whisk together all the ingredients for the dressing. Taste and adjust seasoning if necessary. You can also use a hand whisk
Remove individual stems from the head of pak choi and wash. Pat dry. Thinly slice the thick stems leaving the leafy greens whole, stack the greens, roll them and slice into very thin ribbons
Place the stems and leaves in a large bowl and drizzle with half of the dressing. Toss well and add additional dressing to taste. Sprinkle with the clusters and serve with dressing on the side