Pak Choi Salad with Miso Tahini and Cashew Clusters
Ingredients
- 1 large pak choi or 3 small ones
- Mint or micro coriander, optional
Sesame cashew clusters
- 1 cup raw unsalted cashews
- 2 tablespoons maple syrup
- 1/3 cup sesame seeds
- Pinch of salt
Miso tahini dressing
- 2 teaspoons freshly grated ginger
- 1/4 cup tahini
- 1 1/2 tablespoons white miso
- 1 1/2 teaspoons honey
- 1 1/2 tablespoons rice vinegar
- 1/4 cup warm water
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.
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.
