Chinese Pak Choi Salad with Ginger and Sesame Recipe
A light, crunchy pak choi cabbage salad with ginger and sesame is the Chinese answer to our classic cabbage slaw. It’s often served as a side dish with lunch or dinner to cut through richer, fattier dishes. Quick, fresh, and perfect with rice, noodles, or simply grilled meat.
This salad combines the crunch of fresh pak choi with the warmth of ginger and the nutty aroma of toasted sesame, giving you a light side dish that cuts through rich, fatty mains. It comes together in just a few minutes and brings a distinctly Asian character to even the simplest meal.
Chef's tips
Don’t skip massaging the pak choi with the dressing – this step helps it absorb flavor and softens the stems slightly while keeping them crunchy. Adjust the balance of salty (soy sauce), sour (vinegar), and sweet (sugar) to your taste; different soy sauces can vary in saltiness. If your sesame oil is very intense, start with a smaller amount and add more gradually.
How to serve
Serve alongside stir-fried noodles, fried rice, or simple steamed rice. It’s also great with grilled or pan-fried salmon, tofu, or chicken skewers. For a light lunch, pile it into a bowl with rice, some edamame, and a soft-boiled egg for a quick Asian-style bowl.
Ingredients
- pak choi cabbage small ones or 1 large - 2 piece
- carrot medium - 1 piece
- chives or spring onion chopped - 2 tablespoon
- white sesame seeds toasted in a dry pan - 1.5 tablespoon
- soy sauce - 1.5 tablespoon
- rice vinegar can be replaced with apple cider vinegar - 1.5 tablespoon
- sesame oil for aroma, you can use less - 1 tablespoon
- neutral vegetable oil e.g. rapeseed oil - 1 tablespoon
- fresh ginger piece about 2 cm, finely grated - 10 g
- garlic finely chopped or grated - 1 clove
- sugar balances the flavor - 0.5 teaspoon
- salt a pinch, to taste
- black pepper to taste
Preparation
- Rinse the pak choi thoroughly. Trim off the ends, then slice the leaves into strips: cut the white parts thinner and the green parts can be a bit wider.
- Peel the carrot and grate it on a coarse grater or cut into very thin matchsticks.
- In a large bowl, combine the pak choi, carrot, and chopped chives or spring onion.
- In a separate small bowl, make the dressing: mix together the soy sauce, rice vinegar, sesame oil, vegetable oil, grated ginger, garlic, and sugar. Stir until the sugar dissolves.
- Pour the dressing over the vegetables and mix thoroughly with your hands or spoons, gently massaging the cabbage for about 30–60 seconds, until it starts to soften slightly but is still crunchy.
- Taste the salad and season with a pinch of salt and pepper if needed.
- Finally, sprinkle with the toasted sesame seeds and gently toss. Serve immediately or after 10–15 minutes, once the flavors have melded.
Storage
Sałatka jest najlepsza świeża, bo kapusta z czasem mięknie. Jeśli coś zostanie, przechowuj w lodówce w zamkniętym pojemniku i zjedz następnego dnia – będzie bardziej miękka, ale nadal smaczna.
