Pak Choy Salad with Coriander Lime Dressing

Recipe provided by The Devil Wears Salad

 
 

Delicately refreshing, this Pak Choy Salad is super easy to make. Toss together crunchy raw pak choy, apple and cucumber with Asian herbs for delectable texture. Then finish with a punchy coriander lime dressing to deliver a healthy salad full of flavour and deliciousness.

 

Serves 4

Ingredients

Salad

2 x bunches pak choy  

1 x red apple 

1 x Lebanese cucumber  

20g snow pea sprouts 

½ cup coriander leaves 

2 sprigs spring onion  

1 tablespoon crushed peanuts 

1 long red chilli, split to use salad and dressing  

Dressing

2 tablespoon fish sauce  

1 lime, juiced  

1 tablespoon palm sugar 

1 tablespoon warm water 

1 tablespoon coriander stems, finely chopped 

Print
 

Salad

  1. Give pak choy a good rinse under water to remove any dirt sitting in between the leaves.  

  2. Cut pak choy in half where the leaves and stalk meet.  

  3. Thinly slice pak choy stem. 

  4. Then roll up pak choy leaves tightly and slice into fine ribbon strips.  

  5. Cut cucumber into thin matchsticks.  

  6. Repeat with red apple. Cut into thin matchsticks. Then place apple matchsticks into a bowl of lightly salted water to stop it from turning brown.  

  7. Wash snow pea shoots and roughly chop them so they are a similar length to apple and cucumber matchsticks. 

  8. Roughly chop coriander leaves for salad.  

  9. Chop spring onion into thin rounds.  

  10. Thinly slice ¾ of chilli into small rounds. 

 

Dressing

  1. Wash coriander stems well and then finely chop.  

  2. Finely dice the remainder of chilli. 

  3. In a small mixing bowl, add palm sugar and warm water. Mix together until palm sugar dissolves.  

  4. Add fish sauce and lime juice to palm sugar mixture. Stir to combine.  

  5. Finally, stir in chopped coriander stems and chilli.   

Assembly

  1. In a large mixing bowl, add chopped pak choy, apple, cucumber, snow pea sprouts, coriander leaves, and spring onion. 

  2. Add ¾ of salad dressing and toss salad together. 

  3. Tumble salad onto serving plate.  

  4. Top with crushed peanuts, pak choy leaves ribbons and sliced chilli. 

  5. Drizzle with remainder of coriander lime dressing to serve.   

 

Notes

  • Substitute the fish sauce with soy sauce in the coriander lime dressing to make a vegan salad dressing.  

  • Omit the crushed peanuts for a nut free option. You can add pepitas instead or crunchy ramen noodles for extra crunch, but ok to leave out. 

  • Replace snow pea sprouts with bean sprouts if not available. 

  • Can substitute for brown sugar if you don’t have palm sugar at hand. 

  • You can prep salad ingredients ahead of time but only dress salad when ready to serve. 

 

 
RecipesTess LeederLunch, Dinner, All 4