Pak choi salad with cucumber, carrot and nuts
Pak choi joy - crisp Chinese cabbage salad with carrots and roasted peanuts. Tossed in a tangy miso dressing.
Preparation
Step 1
100 g pak choi – 1 carrot – 1 green cucumber
Chop the pak choi, grate the carrot and slice the cucumber.
Step 2
1 tbsp lemon juice – 4 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp rice vinegar – 1 tsp sugar – 1 tsp miso paste – 1 clove of garlic – ¼ tsp ground ginger – 2 tbsp peanuts
Mix the lemon juice, Kikkoman Sesame Oil, Kikkoman Soy Sauce, rice vinegar, sugar, miso paste, crushed garlic and ground ginger in a bowl.
Roast the nuts in a dry frying pan.
Step 3
1 spring onion
Chop the spring onion. Mix the vegetables with the prepared sauce and sprinkle with the roasted nuts and spring onion.
Tip:
Mix the salad with the dressing 15 minutes before serving.
Recipe-ID: 1323
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100 g pak choi – 1 carrot – 1 green cucumber
Chop the pak choi, grate the carrot and slice the cucumber.
1 tbsp lemon juice – 4 tsp Kikkoman Toasted Sesame Oil – 1 tsp Kikkoman Naturally Brewed Soy Sauce – 1 tsp rice vinegar – 1 tsp sugar – 1 tsp miso paste – 1 clove of garlic – ¼ tsp ground ginger – 2 tbsp peanuts
Mix the lemon juice, Kikkoman Sesame Oil, Kikkoman Soy Sauce, rice vinegar, sugar, miso paste, crushed garlic and ground ginger in a bowl.
Roast the nuts in a dry frying pan.
1 spring onion
Chop the spring onion. Mix the vegetables with the prepared sauce and sprinkle with the roasted nuts and spring onion.
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