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  1. Inspiring recipes for chefs

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.

Grilled Bok Choy Salad – recipe

Ingredients

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Prepare Sesame Caesar Dressing

Prepare Puffed Wild Rice

  • Olive oil, as needed
  • Salt, as needed
  • Wild Rice, uncooked 320 g

Prepare Five Spice Bacon

  • Bacon, extra thick cut, cut into 0.5” pieces 900 g
  • Five spice powder 15 g
  • Brown sugar 35 g

Finish the Salad

  • Baby Bok choi, halved, grilled 30 each
  • Purple cabbage, shredded 140 g
  • Carrot, shredded 260 g
  • Edamame, shelled 250 g
  • Scallions, sliced 100 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.