Recipe by ALEXIS MILLER
"This crispy salad uses authentic Asian ingredients and the sauce is delicious. If you can find mirin in an Asian grocery store, it makes it much more authentic and not too sweet."
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mirin (Japanese sweet rice wine)
toasted sesame seeds
romaine lettuce, chopped
baby bok choy, cleaned and sliced
carrot, cut into matchsticks
toasted sliced almonds
I probably shouldn't review this recipe, since I made quite a few changes, but it's such a good jumping off point. I didn't have sesame seeds, so I used 1/4 cup canola oil and 2 T sesame oil, 1/4 cup rice vinegar, 3 T soy sauce and 1 T red cooking wine (no mirin). I also added grilled steak (marinated for 15 minutes in the salad dressing), yellow pepper and mandarin oranges. Very good!
Well, as written I can only give this 3 stars. But, there is a lot of potential here! I made it as written and I thought it could use a bit of sprucing up. Next time, I would add sliced scallions to the salad, double the bok choy and leave the romaine out altogether. But, really, it's the dressing that needs some work. It could use some less oil in place of some sesame oil, some fresh grated ginger, maybe some red pepper flakes...Thanks anyway, but, I probably won't be making again!
I have never tried bok choy in a salad before and I LOVED it! The dressing had a great Asian sesame flavor and the texture of the bok choy, carrots, and almonds was wonderful. I omitted the croutons - they don't seem to fit with the other ingredients.
salad was excellent with mandarin oranges and yellow peppers added. dressing was good, but a bit too oily.
I finally found baby bok choy in an asian market! It makes a refreshing salad that would be good with cucumber, too.
I used only 2 T oil and added red and yellow peppers. Will try the mandarin oranges next time. Instead of sesame seeds and croutons I used Mrs. May's sesame crunch.
With a salad, of all of its sections, it's the dressing that needs the directions. Cause if the dressing don't sing, then forget the whole thing -- it's no salad, it's a veggie collection.
A good idea that turned out alright. Definitely needed mandarin oranges and less oil in the dressing. Following other reviewers, I took liberties with the sauce- Walnut Oil & Olive Oil as the base, soy sauce, red wine vinegar and toasted sesame seeds yielded something I was happy to eat but would be concerned about serving.
* Percent Daily Values are based on a 2,000 calorie diet.
Almond and Baby Bok Choy Asian Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 310
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