Warm Pak Choi Salad
Updated: Nov 6
More than 70 antioxidant phenolic substances, the biggest group of phytochemicals, are found in Pak Choi. The antioxidant richness of Pak Choi explains why this little cruciferous veggie is linked the prevention and reduction of oxidative stress, which is linked to a decreased risk of cancer. So, adding more of this little nutritious powerhouse into your diet will give you some FANTASTIC health benefits!
Make this tangy and slightly spicy Warm Pak Choi Salad and boost your families nutritional intake today. It is not only rich in vitamins and minerals, but also a great tasty addition to any meal!
250 gm VertiVegies Green Pak Choi
2 thin slices of peeled ginger
1 large red chili
1 tbsp balsamic vinegar
3 tbsp extra virgin olive oil
1 tbs chopped chives
1 tsp fried shallots
Salt and pepper to taste
Steam full Pak Choi bulbs for 5 minutes or until the leaves wilt. While the Pak Choi is steaming, slice the chili and ginger into strips and place in a mixing bowl. Add in sliced ginger, balsamic vinegar, olive oil, chives, salt and pepper into the mixing bowl with chili and whisk to combine. Remove the Pak Choi from the steamer and place in a bowl. Drizzle the balsamic dressing over the Pak Choi while it is warm and garnish with fried shallots. Enjoy while the Pak Choi is still warm.
If the heat in the red chili is a bit of a problem for some of the younger ones, remove the seeds and rinse in water prior to slicing to reduce some of the heat.