Pak Choy Salad with Coriander Lime Dressing

SALAD
2 bunches pak choy
1 red or green apple
1 medium size cucumber
20g snow pea sprouts (optional and if available)
½ cup coriander leaves
2 spring onions
1 tablespoon crushed peanuts (or any nuts you have on hand)
1 long red chilli (split between salad and dressing)

DRESSING
2 tablespoons fish sauce
1 lime, juiced
1 tablespoon warm water
1 tablespoon coriander stems, finely chopped

To make the dressing: Wash coriander stems, then finely chop. Finely dice a quarter of the chilli. In a small mixing bowl, combine the chilli with all the dressing ingredients.

To make the salad: Give pak choy a good rinse under water to remove any dirt sitting in between the leaves, then cut in half where the leaves and stalk meet.

Thinly slice pak choy stem. Then roll up pak choy leaves tightly and slice into fine ribbon strips.

Roughly chop coriander leaves. Cut spring onion into thin rounds.

Cut cucumber into thin matchsticks. Then cut apple into thin matchsticks.

Wash snow pea shoots and roughly chop them so they are a similar length to apple and cucumber matchsticks.

Thinly slice ¾ of chilli into small rounds.

To assemble: In a large mixing bowl, add all the salad ingredients. Add salad dressing and toss salad together.

Tumble salad onto serving plate. Top with crushed peanuts and sliced chilli.

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