Grilled Bok Choy Salad
Grilled bok choy, purple cabbage, shaved carrots and edamame tossed with a blend of Hellmann’s® Ultimate Caesar Dressing, Hellmann’s® Sesame Thai Dressing and fish sauce. Topped with puffed wild rice and pork belly.
Ingredients
Prepare Sesame Caesar Dressing
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Hellmann’s® Ultimate Caesar Dressing 250 ml
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Hellmann’s® Sesame Thai Dressing 150 ml
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Fish sauce 10 ml
Prepare Puffed Wild Rice
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Wild Rice, as needed
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Olive Oil, as needed
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Salt, as needed
Prepare Five Spice Bacon
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Bacon, extra thick cut, cut into 0.5” pieces 450 g
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Five spice powder 15 ml
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Brown sugar 30 ml
Preparation
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Sesame Caesar Dressing 30 ml
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Baby Bok choi, halved, grilled 3 each
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Purple cabbage, shredded 30 ml
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Carrot, shredded 15 ml
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Edamame, shelled 15 ml
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Puffed Wild Rice 15 ml
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Scallion, sliced 15 ml
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Five Spice Bacon 15 ml
Preparation
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Prepare Sesame Caesar Dressing
Combine ingredients and whisk until combined. -
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. -
Prepare Five Spice Bacon
Season raw bacon with five spice seasoning and cook until almost crispy. Add brown sugar and cook until crisp. -
Preparation
Combine bok choi, cabbage, carrot, and edamame, and toss with Sesame Caesar Dressing. Top with remaining ingredients. -
Nutritionals
Per Serving: Calories 360, Fat 23g, Sat Fat 6g, Trans Fat 0g, Cholesterol 40mg, Sodium 690mg, Carbohydrate 21g, Fiber 4g, Sugars 7g, Protein 15g