Chinese Pak Choi Salad with Cashews Recipe
A light, crunchy pak choi salad with toasted cashews is a simple side dish for dinner or a quick supper. In China, cold salads like this are often served at the beginning of the meal to “wake up” the appetite – a bit like small Korean banchan, but in a Chinese version.
This salad combines the delicate crunch of briefly blanched pak choi with the deep flavor of toasted cashews and a fragrant soy–sesame dressing. It is quick to prepare, light yet satisfying, and brings a touch of authentic Chinese table culture to everyday meals.
Chef's tips
Do not overcook the pak choi – it should stay bright and crisp. Squeeze out as much water as you can after blanching so the dressing doesn’t get diluted. Toast the nuts slowly and keep an eye on them; they burn easily in the last seconds. If you like a stronger sesame aroma, add a few drops more sesame oil just before serving rather than during cooking.
How to serve
Serve in small bowls as a starter alongside other Asian-inspired dishes, or as a fresh side for stir-fries, dumplings, or grilled meats. It also works well on a buffet table with other cold salads and pickles.
Ingredients
- pak choi cabbage (small heads) - 2 piece
- unsalted cashew nuts - 40 g
- oil - 1 tablespoon
- soy sauce - 1.5 tablespoon
- rice vinegar - 1 tablespoon
- sesame oil - 1 teaspoon
- sugar - 0.5 teaspoon
- garlic clove finely chopped or grated - 1 piece
- fresh ginger grated on a fine grater - 1 cm
- chives or spring onion chopped - 2 tablespoon
- salt for lightly salting the water
Preparation
- Wash the pak choi thoroughly and trim off the ends. Slice the white parts into thin strips and cut the green leaves into larger pieces.
- Bring a pot of lightly salted water to a boil. First add the white parts of the pak choi and cook for about 1 minute, then add the green leaves and cook for another 30–40 seconds, until they soften slightly but are still crisp.
- Drain the cabbage in a colander and immediately rinse with cold water to stop the cooking. Squeeze out the excess water thoroughly with your hand or a spoon.
- In a dry pan, toast the cashew nuts over medium heat for 3–4 minutes, stirring often, until they are lightly golden and fragrant. Remove from the pan and set aside to cool.
- In a small bowl, mix together the soy sauce, rice vinegar, sesame oil, sugar, chopped garlic and grated ginger. Stir until the sugar dissolves.
- Put the well-squeezed pak choi into a larger bowl, pour over the prepared dressing and gently toss with your hands or tongs so that all the pieces are coated.
- Just before serving, sprinkle the salad with chopped chives and toasted cashews. Serve right away, slightly chilled or at room temperature.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo kapusta mięknie. Jeśli zostanie, przechowuj w zamkniętym pojemniku w lodówce i zjedz w ciągu 24 godzin. Orzeszki dodawaj tuż przed podaniem, żeby nie zmiękły.
