Ingredients
Scale
- Ingredients for the dressing:
- 1/2 cup (120ml) olive oil
- 1/4 cup (60ml) rice vinegar
- 1/3 cup (80ml) 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 avocados, seeded, peeled and diced
- Ingredients for the cashews:
- 1/2 cup (65g) cashews
- 2 tablespoons sesame seeds, white or black – (I used a combination – you can find black sesame seeds at any Asian grocer.)
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 350F/180C. 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.
- 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.
- Prep Time: 30 mins
- Cook Time: 20 mins