Pickled Pak Choi Salad
4 servings
20 minutes
Pickled pak choi salad is a refined dish of European cuisine that combines the freshness of greens with rich Eastern notes. Pak choi, popular in Asian gastronomy, gains a new flavor dimension thanks to a marinade of citrus juices, sweet dates, aromatic ginger, and soy sauce. Olive oil adds smoothness while grated carrots provide a pleasant texture. Light and refreshing, this salad is perfect as a standalone dish or as a side to main hot dishes. Its sweet-sour taste with spicy accents makes it versatile for various culinary combinations. Serve it chilled to better reveal all the nuances of the ingredients.
1
In a blender, mix lemon and lime juice, dates, ginger, olive oil, and soy sauce.
- Lemon: 1 piece
- Lime: 1 piece
- Dates: 6 pieces
- Grated ginger: 3 tablespoons
- Olive oil: 100 ml
- Soy sauce: 3 tablespoons
2
Cut pak choi leaves into thin strips. Grate the carrot.
- Pak choi (bok choy): 1 head
- Carrot: 1 piece
3
Pour half of the marinade over the pak choi and carrots and mix well. Add more marinade if desired.
- Pak choi (bok choy): 1 head
- Carrot: 1 piece
- Lemon: 1 piece
- Lime: 1 piece
- Dates: 6 pieces
- Grated ginger: 3 tablespoons
- Olive oil: 100 ml
- Soy sauce: 3 tablespoons
