Salad Number 2: Simple Pak Choy and Cashew Salad.
I love this salad for it's fresh taste and for being so simple to make. 3 ingredients and some dressing, so fast to throw together and so tasty with BBQ, Roast, or even as a small entree course.
- 3-4 medium Pak Choy, (they're sold here usually in bunches of 2 massive ones or 3 medium ones, this salad goes pretty quick in my place so I've been know to make it with 6 Pak Choy. If you don't want that much salad, chop and blanch the spare Pak Choy then add some soy and oyster sauce and serve as a tasty side or save for lunches.)
- 100gm roasted cashews (either plain/salted depending on your taste, the dressing can be quite salty with the soy so plain is easier to control the salt content)
- 1 bunch of Spring onions, finely chopped. (Depending on your liking of onion, using the greens only will give this a mild flavour, adding more of the whites will increase the strength of the onion flavour. I will generally use 3/4 of the bunch but use the entire length of the Spring Onion.)
- 1 tbsp light soy sauce
- 1 tbsp White vinegar
- 1 tbsp White sugar
- 1tsp Sesame oil (you can use plain olive oil if the sesame is too strong or an allergy is present.
To make the dressing, dissolve the sugar in the vinegar and soy sauce, adjust to taste, some like this a little sweeter of more acidic. Once happy with the blend add the Sesame oil and mix well.
As a not this salad wilts remarkably quickly, the Pak CHoy doesn't last too long once chopped and an even short time when dressed. Prepare this salad as close to service as possible and leave the dressing on the side if you prefer allowing people to add as they serve to allow the salad to last longer in a buffet BBQ lunch for example.