|400 g||bok choy|
|15 g||white sesame seeds|
|15 g||black sesame seeds|
|20 ml||toasted sesame oil|
|2 tsp||miso paste|
|2 tbsp||soy sauce|
|2 tbsp||rice vinegar|
Slice bok choy into thin strips and scallions into rings. Peel mango and dice. Mince garlic, ginger, and chili. Juice lime.
To make the sesame crunch, caramelize the sugar in a saucepan. Add white and black sesame seeds and stir to combine. Transfer to a silicone baking mat and spread into a thin, even layer. Let cool then break into pieces with your hands.
To make the dressing, add miso paste, toasted sesame oil, soy sauce, rice vinegar, lime juice, and honey to a bowl. Add minced garlic, ginger, and chili and mix well to combine.
Mix the bok choy, scallions, and mango with the dressing and sprinkle with sesame crunch. Enjoy!