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.
Lightly blanched vegetables in a soy–vinegar dressing like this are a classic element of Chinese cold dishes that are set in the middle of the table alongside rice, meat and wok-fried dishes.
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.
Dlaczego ta wersja działa
- Blanching the white stems and green leaves of the pak choi separately ensures an even texture without overcooked, floppy leaves.
- Squeezing out the cabbage thoroughly before mixing keeps the dressing concentrated and full of umami instead of watered down.
- Dry-toasting the cashews brings out their buttery flavour without extra fat and makes them distinctly crunchy.
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.
Na co uważać
- Don’t skip or shorten the cooling stage in cold water – without it the cabbage will start to turn grey and go soft after just a few minutes.
- If you use too much dressing, the cabbage will float in it and turn into a marinated salad rather than a light appetizer.
Zamienniki
- You can replace pak choi with spring cabbage or napa cabbage, shortening the blanching time by about 30 seconds.
- Cashews can be swapped for unsalted peanuts or slivered almonds, also dry-toasted.
- Rice vinegar can be replaced with mild apple cider vinegar; add a pinch more sugar for balance.
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, pat dry and trim off any woody ends. Slice the white parts into thin strips and cut the green leaves into larger pieces so they hold their shape after blanching.
- Bring plenty of water with 1/2 teaspoon salt to a boil in a large pot. Add the white parts of the pak choi and cook for about 1 minute, until they turn slightly translucent but are still firm when pressed.
- Add the green leaves and cook for another 30–40 seconds, just until they wilt slightly. The cabbage should be bright green; if it starts turning olive, it’s already overcooked.
- Drain the cabbage in a colander and immediately rinse with very cold water to stop the cooking. Working in batches, squeeze it out firmly with your hand or a spoon over the sink until it’s only slightly damp.
- In a dry pan, toast the cashews over medium heat for 3–4 minutes, shaking the pan often. Take them off the heat when the edges are golden and they smell intense; don’t let them turn dark brown.
- In a small bowl, mix the light soy sauce, rice vinegar, sesame oil, sugar, finely chopped garlic and grated ginger. Stir until the sugar dissolves and the dressing is clear and uniform.
- Put the well-squeezed cabbage into a larger bowl. Pour over the dressing and gently toss with your hands or tongs, lifting the cabbage so every piece is thinly coated but not sitting in a pool of liquid.
- Just before serving, sprinkle the salad with chopped chives and the toasted cashews. Serve slightly chilled or at room temperature – the leaves should give a clear crunch when you bite into them.
Storage
No storage information available for this dish.
This is one of those dishes that proves how little you need to create something memorable: a simple vegetable, a handful of nuts, and a well-balanced dressing. It’s perfect when you crave something light but still full of flavor and texture.
