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Grilled Bok Choy Salad
Grilled Bok Choy Salad – - Recipe

Grilled bok choy, purple cabbage, shaved carrots and edamame tossed with a blend of Hellmann’s® Caesar Dressing, Hellmann’s® Sesame Thai Dressing and fish sauce. Topped with puffed wild rice and spiced bacon.

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Ingredients per serving

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Prepare Sesame Caesar Dressing

Prepare Puffed Wild Rice

  • Olive oil, as needed
  • Salt, as needed
  • Rice, uncooked 2.0 cups

Prepare Five Spice Bacon

  • Bacon, extra thick cut, cut into 0.5” pieces 2.0 lbs
  • Five spice seasoning 3.0 Tbsp
  • Brown sugar 4.0 Tbsp

Finish the Salad

  • Sesame Caesar Dressing, prepared 15.0 oz
  • Baby bok choy, halved, grilled 30.0 each
  • Purple cabbage, shredded 2.0 cups
  • Carrots, shredded 2.0 cups
  • Edamame 2.0 cups
  • Puffed Wild Rice, prepared 2.0 cups
  • Scallion, sliced 1.0 cup
  • Five Spice Bacon, prepared 2.0 lbs

Grilled bok choy, purple cabbage, shaved carrots and edamame tossed with a blend of Hellmann’s® Caesar Dressing, Hellmann’s® Sesame Thai Dressing and fish sauce. Topped with puffed wild rice and spiced bacon.

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Preparation

  1. Prepare Sesame Caesar Dressing

    • Combine ingredients and whisk together.
    • Yield: approx. 1.5 qts

  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.
    • Yield: As needed

  3. Prepare Five Spice Bacon

    • Season raw bacon with five spice seasoning and brown sugar and cook in the oven until brown and crisp.
    • Yield: 2 lbs

  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.