Grilled Bok Choy Salad
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.
Ingredients per serving
Prepare Sesame Caesar Dressing
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Fish sauce 4.0 oz
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Hellmann's® Sesame Thai Vinaigrette 4 x 1 gal 16.0 oz
Prepare Puffed Wild Rice
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Olive oil, as needed
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Salt, as needed
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Rice, uncooked 2.0 cups
Prepare Five Spice Bacon
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Bacon, extra thick cut, cut into 0.5” pieces 2.0 lbs
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Five spice seasoning 3.0 Tbsp
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Brown sugar 4.0 Tbsp
Finish the Salad
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Sesame Caesar Dressing, prepared 15.0 oz
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Baby bok choy, halved, grilled 30.0 each
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Purple cabbage, shredded 2.0 cups
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Carrots, shredded 2.0 cups
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Edamame 2.0 cups
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Puffed Wild Rice, prepared 2.0 cups
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Scallion, sliced 1.0 cup
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Five Spice Bacon, prepared 2.0 lbs
Preparation
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Prepare Sesame Caesar Dressing
- Combine ingredients and whisk together.
- Yield: approx. 1.5 qts
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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
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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
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Finish the Salad
- Combine bok choy, cabbage, carrot, and edamame, and toss with Sesame Caesar Dressing. Top with remaining ingredients.
