PREP TIME: 15mins

Some lovely asian greens from my veg patch and I felt like celebrating the full goodness of these by eating them raw.  I love the taste of sweet miso with just the right combination of slightly sweet and salty. The clusters of cashew nuts and black sesame seeds is quite addictive and I can easily eat them on their own!

SERVING SUGGESTION

Serve on a hot day alongside something bbq’d or as a side in with an asian spread.

WHAT YOU WILL NEED

a small food processor to whisk the sauce (opt)

INGREDIENTS
  • 1 large head of bok choy  or 3 small ones
  • Garnish with some mint or micro coriander (opt)

Sesame Cashew Clusters

  • 1 cup raw, unsalted cashews
  • 2 Tablespoons maple syrup
  • 1/3 cup sesame seeds (white or black OR a mix of both)
  • pinch of salt

Miso Tahini Dressing

  • 2 teaspoons freshly grated ginger
  • 1/4 cup tahini (3 tablespoons)
  • 1 1/2 Tablespoons white miso
  • 1 1/2 teaspoons honey
  • 1 1/2 Tablespoons rice vinegar
  • 1/4 cup warm water

 

METHOD
  1. Heat a medium sized pan over medium high heat. Add the cashews and toast, shaking the pan occasionally, until they’re lightly browned on all sides. About 5 minutes. Add the maple syrup, pinch of salt and sesame seeds, tossing to coat the nuts in the maple syrup, about 3 minutes.
  2. Remove from the heat and transfer the nut/seed mixture to a sheet of baking paper.
  3. Using a blender or small food processor whisk together all the ingredients for the dressing. Taste and adjust seasoning if necessary. You can also use a hand whisk.
  4. Remove individual stems from the head of bok choy and thoroughly wash them. Pat the bok choy dry and place on a large cutting board. Thinly slice the thick stems leaving the leafy greens whole (set the greens to the side) Once all the stems have been thinly sliced, stack the greens, roll them, and using a sharp knife slice them into very thin ribbons.
  5. Place the bok choy stems and leaves in a large bowl and drizzle with half of the dressing. Toss well and if need be, add additional dressing to taste. Sprinkle with the sesame cashew clusters and serve with dressing on the side.
KITCHEN NOTES

Bok choy, pak choi, or pok choi is a type of Chinese cabbage. Quick to cook, very good for you and mild in flavour. Loves ginger, garlic, chilli and soy flavours. A sprinkle of black sesame seeds always look amazing.

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PREP TIME: 15mins

Some lovely asian greens from my veg patch and I felt like celebrating the full goodness of these by eating them raw.  I love the taste of sweet miso with just the right combination of slightly sweet and salty. The clusters of cashew nuts and black sesame seeds is quite addictive and I can easily eat them on their own!

SERVING SUGGESTION

Serve on a hot day alongside something bbq’d or as a side in with an asian spread.

WHAT YOU WILL NEED

a small food processor to whisk the sauce (opt)

INGREDIENTS

  • 1 large head of bok choy  or 3 small ones
  • Garnish with some mint or micro coriander (opt)

Sesame Cashew Clusters

  • 1 cup raw, unsalted cashews
  • 2 Tablespoons maple syrup
  • 1/3 cup sesame seeds (white or black OR a mix of both)
  • pinch of salt

Miso Tahini Dressing

  • 2 teaspoons freshly grated ginger
  • 1/4 cup tahini (3 tablespoons)
  • 1 1/2 Tablespoons white miso
  • 1 1/2 teaspoons honey
  • 1 1/2 Tablespoons rice vinegar
  • 1/4 cup warm water

 

METHOD

  1. Heat a medium sized pan over medium high heat. Add the cashews and toast, shaking the pan occasionally, until they’re lightly browned on all sides. About 5 minutes. Add the maple syrup, pinch of salt and sesame seeds, tossing to coat the nuts in the maple syrup, about 3 minutes.
  2. Remove from the heat and transfer the nut/seed mixture to a sheet of baking paper.
  3. Using a blender or small food processor whisk together all the ingredients for the dressing. Taste and adjust seasoning if necessary. You can also use a hand whisk.
  4. Remove individual stems from the head of bok choy and thoroughly wash them. Pat the bok choy dry and place on a large cutting board. Thinly slice the thick stems leaving the leafy greens whole (set the greens to the side) Once all the stems have been thinly sliced, stack the greens, roll them, and using a sharp knife slice them into very thin ribbons.
  5. Place the bok choy stems and leaves in a large bowl and drizzle with half of the dressing. Toss well and if need be, add additional dressing to taste. Sprinkle with the sesame cashew clusters and serve with dressing on the side.

KITCHEN NOTES

Bok choy, pak choi, or pok choi is a type of Chinese cabbage. Quick to cook, very good for you and mild in flavour. Loves ginger, garlic, chilli and soy flavours. A sprinkle of black sesame seeds always look amazing.

Print Friendly, PDF & Email