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Bok choy and mango salad with miso dressing
Ingredients
Utensils
cutting board, knife, juicer, saucepan, rubber spatula, silicone baking mat, bowl (small), bowl (large)
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How-To Videos
How to prepare a chili
How to cut a mango
How to caramelize sugar
Nutrition per serving
Step 1/ 4
- 200 g bok choy
- 1½ scallions
- ½ mango
- ½ clove garlic
- 2½ g ginger
- ½ chili
- ½ lime
- cutting board
- knife
- juicer
Slice bok choy into thin strips and scallions into rings. Peel mango and dice. Mince garlic, ginger, and chili. Juice lime.
Step 2/ 4
- 1 tbsp sugar
- 7½ g white sesame seeds
- 7½ g black sesame seeds
- saucepan
- rubber spatula
- silicone baking mat
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.
Step 3/ 4
- 1 tsp miso paste
- 10 ml toasted sesame oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- ½ tbsp honey
- bowl (small)
To make the dressing, add miso paste, toasted sesame oil, soy sauce, rice vinegar, and honey to a bowl. Add minced garlic, ginger, and chili and mix well to combine.
Step 4/ 4
- bowl (large)
Mix the bok choy, scallions, and mango with the dressing and sprinkle with sesame crunch. Enjoy!
Enjoy your meal!
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