Bok choy and mango salad with miso dressing

Step 1/4

• 200 g bok choy
• 1½ scallions
• ½ mango
• ½ clove garlic
• 2½ g ginger
• ½ chili
• ½ lime

• cutting board
• knife
• juicer

Slice bok choy into thin strips and scallions into rings. Peel mango and dice. Mince garlic, ginger, and chili. Juice lime.

Step 2/4

• 1 tbsp sugar
• 7½ g white sesame seeds
• 7½ g black sesame seeds

• saucepan
• rubber spatula
• silicone baking mat

To make the sesame crunch, caramelize the sugar in a saucepan. Add white and black sesame seeds and stir to combine. Transfer to a silicone baking mat and spread into a thin, even layer. Let cool then break into pieces with your hands.

Step 3/4

• 1 tsp miso paste
• 10 ml toasted sesame oil
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• ½ tbsp honey

• bowl (small)

To make the dressing, add miso paste, toasted sesame oil, soy sauce, rice vinegar, and honey to a bowl. Add minced garlic, ginger, and chili and mix well to combine.

Step 4/4

• bowl (large)

Mix the bok choy, scallions, and mango with the dressing and sprinkle with sesame crunch. Enjoy!

Enjoy your meal!