Total Time
16mins
Prep 15 mins
Cook 1 min

Found as part of another recipe on Food Network. Posting for safe keeping.

Ingredients Nutrition

  • 14 cup peanut oil
  • 3 tablespoons rice wine vinegar
  • 1 lime, juice of
  • 1 lemon, juice of
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin (Japanese rice wine)
  • 1 tablespoon sake
  • 1 tablespoon nam pla (Thai fish sauce)
  • 1 teaspoon chili paste (sriracha)
  • 2 tablespoons sugar
  • 1 teaspoon minced ginger
  • 1 carrot, trimmed, peeled and julienned
  • 1 leek, trimmed, washed and julienned
  • 1 cup bok choy or 1 cup other cabbage, shredded
  • 1 seedless cucumber, washed, trimmed and julienned

Directions

  1. In a medium bowl, whisk together the peanut oil and rice wine vinegar.
  2. Add the lime and lemon juices and whisk to combine.
  3. Whisk in the soy sauce, mirin, sake, nam pla and sriracha.
  4. When well combined, stir in the sugar and garlic. Set aside.
  5. Place the carrot and the leek in boiling salted water for 30 seconds to set the color.
  6. Immediately drain and refresh under cold running water until well chilled. Pat dry.
  7. Place the blanched carrot and leek in a mixing bowl along with the bok choy and cucumber.
  8. Add the reserved sauce and toss to combine.
  9. Cover and refrigerate for 2 hours before serving.

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