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Burmese Baby Bok Choy Salad

One of the best ways to enjoy Baby Bok Choy is raw, in a salad, where the tender, juicy stem adds crunch, and the sweet, peppery flavor is reminiscent of a milder watercress. This classic Burmese dressing boosts the Bok Choy’s natural sweetness.

Serves 2-3


  • 6 heads Jade Baby Bok Choy
  • 2 tsp ground shrimp powder (see note in recipe for how to make this)
  • 2 Tbsp chickpea flour
  • 1/3 cup toasted cashews
  • 3 Tbsp garlic-infused oil *see note below
  • Juice of 1 lime
  • 1 Tbsp fish sauce
  • 1 tsp crushed chili flakes
  • Salt


Slice the Baby Bok Choy diagonally, both stems and leaves, into about 1/8-inch ribbons and add to a large salad bowl.

Make the shrimp powder by grinding dried shrimp in a spice grinder or food processor. Add to bowl with Bok Choy.

Toast the chickpea flour in a dry pan on medium-low heat for about 2-3 minutes, until it starts to give off a nutty aroma. Add to the salad bowl.

Using a mortar and pestle, pound the cashews roughly. You don’t have to pound until all the nuts turn into fine powder; what you are looking for is almost sandy, coarse rubble with bits and chunks. Add to the salad bowl.

Add the rest of the ingredients to the bowl – garlic oil, lime juice, fish sauce and chili flakes — and toss well. Let the salad sit for 15 minutes for flavors to develop. Then taste and add salt accordingly, if needed.

Serve at room temperature.