Mustard green and pak choi salad

Mustard green and pak choi salad

By
From
Chinese Unchopped
Serves
2
Prep
20 mins
Photographer
Martin Poole

Although it is not necessarily typical to eat raw vegetables in most parts of China, some of our traditional greens hold a great deal of flavour and make great simple salads like this one. Kai choi and pak choi are both from the mustard family – when eaten raw they have a slightly peppery and distinct mustardy flavour which goes very well with the bittersweet tastes of the radish and mooli. Adding the pickled carrot and mooli to the salad gives the dish a nice extra variation of texture, though it is not essential if you’re in a hurry.

Ingredients

Quantity Ingredient
100g kai choi, (Chinese mustard greens)
100g pak choi
3 dried wood ear mushroom florets, soaked and drained, (see note)
a large handful coriander
3-4 radishes
3 tablespoons sesame seeds
1/2 mooli

The dressing

Quantity Ingredient
1 garlic clove
a small knob ginger
1 tablespoon sesame paste
4 tablespoons fresh lime juice
1 tablespoon light soy sauce
1 tablespoon granulated sugar
2 teaspoons sesame oil
A pinch salt

Method

  1. Chop the garlic and ginger and place in a bowl. Add the rest of the dressing ingredients and mix together until smooth.
  2. Roughly chop the kai choi, pak choi, wood ear mushroom and coriander. Finely slice the radishes.
  3. Toast the sesame seeds in a dry wok for 2–3 minutes until fragrant and golden brown, then set aside.
  4. Bring a saucepan filled with water to a boil. Peel the mooli and cut it into fine slices, then add to the pan and blanch for 1 minute. Remove from the pan and cool under running cold water, then drain.
  5. Combine all the salad ingredients except the sesame seeds, cover with the dressing and toss until evenly coated. Scatter over the sesame seeds and serve.

Note

  • To rehydrate dried mushrooms, cover them in 300ml hot water and leave to soak for at least 1 hour (preferably overnight). Drain them before using, reserving the soaking water for use in your recipe, if necessary.

Swapsies:

  • If you can’t get your hands on sesame paste, replace it with the same quantity of tahini.
Tags:
Chinese
School of Wok
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again