Grilled Bok Choy Salad
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.
Ingredients
Prepare Sesame Caesar Dressing
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Hellmann's® Classics Salad Dressing Caesar 1 L
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Fish sauce 130 ml
Prepare Puffed Wild Rice
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Olive oil, as needed
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Salt, as needed
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Wild Rice, uncooked 320 g
Prepare Five Spice Bacon
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Bacon, extra thick cut, cut into 0.5” pieces 900 g
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Five spice powder 15 g
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Brown sugar 35 g
Finish the Salad
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Baby Bok choi, halved, grilled 30 each
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Purple cabbage, shredded 140 g
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Carrot, shredded 260 g
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Edamame, shelled 250 g
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Scallions, sliced 100 g
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Sesame Caesar Dressing, prepared
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Five Spice Bacon, prepared
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Puffed Wild Rice, prepared
Preparation
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Prepare Sesame Caesar Dressing
- Combine ingredients and whisk together.
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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.
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Prepare Five Spice Bacon
- Season raw bacon with five spice seasoning and brown sugar, cook in the oven until brown and crisp.
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Finish the Salad
- Combine bok choy, cabbage, carrot, and edamame, and toss with Sesame Caesar Dressing. Top with remaining ingredients.