Mustard green and pak choi salad

Mustard green and pak choi salad

Chinese Unchopped
20 mins
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.


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


  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.


  • 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.


  • If you can’t get your hands on sesame paste, replace it with the same quantity of tahini.
School of Wok
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