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Grilled Bok Choy Salad

Grilled Bok Choy Salad – - Recipe

Grilled bok choy, purple cabbage, shaved carrots and edamame tossed with a blend of Hellmann’s® Caesar Salad Dressing, Hellmann’s® Sesame Thai Vinaigrette and fish sauce. Topped with puffed wild rice and pork belly.

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Ingredients per serving

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Prepare Sesame Caesar Dressing

Prepare Puffed Wild Rice

  • Olive oil, as needed
  • Salt, as needed
  • Wild Rice, uncooked 320.0 g

Prepare Five Spice Bacon

  • Bacon, extra thick cut, cut into 0.5” pieces 900.0 g
  • Five spice powder 15.0 g
  • Brown sugar 35.0 g

Finish the Salad

  • Baby Bok choi, halved, grilled 30.0 each
  • Purple cabbage, shredded 140.0 g
  • Carrot, shredded 260.0 g
  • Edamame, shelled 250.0 g
  • Scallions, sliced 100.0 g
  • Sesame Caesar Dressing, Prepared
  • Five Spice Bacon, Prepared
  • Puffed Wild Rice, Prepared

Preparation

  1. Prepare Sesame Caesar Dressing

    • Combine ingredients and whisk together.

  2. Prepare Puffed Wild Rice

    • Cook rice in enough oil to coat, moving rapidly, for 2-3 minutes or until rice has puffed and become crispy. Season with salt.

  3. Prepare Five Spice Bacon

    • Season raw bacon with five spice seasoning and brown sugar, cook in the oven until brown and crisp.

  4. Finish the Salad

    • Combine bok choy, cabbage, carrot, and edamame, and toss with Sesame Caesar Dressing. Top with remaining ingredients.
    Special Note: Use pork belly in place of bacon to make a premium menu item and upcharge.
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