Grilled Bok Choy Salad Recipe

By Charles "Chaz" A Smith II

Difficulty: Easy

Servings: 4 as appetizer, 2 as main course

Nutrition Facts (per serving 1 of 4): Calories 235, Total Fat 18 g, Saturated Fat 3 g, Carbohydrates 18 g, Dietary Fiber 3 g, Sugars 12 g, Protein 3 g, Cholesterol 0 mg, Sodium 320 mg

Total Time: 20 minutes (10 minutes preparation, 10 minutes cooking)

Ingredients

1 medium head bok choy
1/4 wedge purple cabbage or 5 leaves curly purple savoy cabbage
4 whole scallions
1 small can (9 to 12 ounces) Mandarin orange segments, drained
1 cup chow mein noodles or 1 package dry ramen noodles, toasted in a dry skillet
1/4 cup wasabi peas
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Orange Sesame Balsamic Dressing (recipe below)

Orange Sesame Balsamic Dressing

1/4 cup fresh orange juice
1/4 cup balsamic vinegar
1/4 cup olive oil
1 tablespoon toasted sesame oil
1 teaspoon freshly grated ginger
1 teaspoon Asian hot mustard
1 Thai red or green chile, seeded and finely chopped (optional)
Pinch of kosher salt and freshly ground black pepper

Instructions

Preheat grill to medium-high heat.
Rinse bok choy, cabbage, and scallions and shake off excess water. Place on the grill until noticeable grill marks appear and a fragrant aroma is released, about 30 seconds to 1 minute; remove and transfer to a cutting board.
Cut bok choy into thin strips and chop the cabbage (or chiffonade curly savoy cabbage). Combine bok choy and cabbage in a large salad bowl. Slice scallions diagonally and add to the bowl.
Add Mandarin orange segments, toasted chow mein or ramen noodles, wasabi peas, chopped cilantro, kosher salt, and black pepper; toss gently to combine.
Drizzle Orange Sesame Balsamic Dressing over the salad, toss to coat evenly, and serve immediately.