Grilled and Chilled Bok Choy Salad

May 5, 2022

“Bok choy is the perfect companion to any cookout. If you don’t care for the Nuoc Cham, the Bok choy would also be wonderful paired simply with salt and pepper and olive oil, or lemon zest and Parmesan, or made into a coleslaw with mayo, sugar, and carrots, or even tossed with pesto. The possibilities are endless!” – Chef Skylar Bush

Ingredients

3garlic cloves, minced

2tablespoons palm sugar or white sugar

1/4cup fish sauce

1/4cup fresh lime juice

zest of 1 lime

2tablespoons cane vinegar or distilled vinegar

1red Thai chile or any spicy pepper, sliced thin, or 2-3 if you want it hot

1green onion, sliced thin

1/2cup really warm water

1pound bok choy

salt and pepper to taste

grapeseed oil

Preparation

1. To prepare Nuoc Cham, mash garlic into the sugar with mortar and pestle or by pulsing in food processor. Add remaining ingredients except water. Mix or pulse together. Add warm water to melt sugar. Refrigerate 20 minutes. (Keeps 2 weeks.)

2. To prepare Bok choy, heat grill or preheat oven to 425F. Slice root end of Bok choy about 1/8th inch from base so all leaves separate. Wash any dirt away. Grill or roast until tender and leaves have charred a bit.

3. Once cool enough to touch, slice into 1/4-inch pieces. Refrigerate 10 minutes or up to 3 days. Season with Nuoc Cham.