Baby Bok Choy & Avocado Salad w/ Sweet/Spicy Soy Vinaigrette and Butter Roasted Sesame Cashews

Baby Bok Choy and Avocado Salad w/ Sweet/Spicy Vinagrette and Butter Roasted Sesame Cashews


Ingredients for the dressing:

½ cup olive oil

¼ cup rice vinegar

⅓ cup white sugar
3 tablespoons soy sauce

1 teaspoon finely chopped fresh ginger

1 medium clove garlic, minced

1 teaspoon toasted sesame oil

1 teaspoon Sriracha

6-8 baby bok choy bunches, cleaned and sliced in half lengthwise (make sure you get the baby bok choy as the bigger stuff is much tougher)

2 tablespoons red onion, finely chopped

1-2 ripe Fresh California Avocados, seeded, peeled and diced

 

Ingredients for the cashews:

½ cup cashews

2 tablespoons sesame seeds, white or black - (I used a combination - you can find black sesame seeds at any Asian grocer.)

½ teaspoon sea salt


1. Preheat oven to 350˚F. Combine the cashews and almonds in a small baking pan. Add butter and sea salt and roast for 15-20 minutes, stirring every 4 minutes until deep golden brown. Place several thicknesses of paper towel on a flat surface and spread out nuts to cool.


Combine all dressing ingredients in a jar with a tight fitting lid. Close the lid, and shake until well mixed and sugar is dissolved.


2. Arrange bok choy decoratively on plates. Scatter with the diced avocado and minced red onion. Drizzle with dressing and finish off with a shower of cashew/sesame mixture.


Serves 4 as a side salad

Prep time : 25 minutes
© 2011 The Café Sucré Farine

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