Bokman salad
- Side
- 4
- 45 minutes
This simple salad is a staple at Bokman, and super simple to bring together. The dressing is delicious on all sorts of vegetables, but at the restaurant they use a mixture of Chinese cabbage, onion, carrots and chives. This can serve one as a main or four as a side.
Ingredients
Metric
Imperial
Dressing
- 10g of sesame seeds
- 1 garlic clove
- 30g of soy sauce
- 15g of brown rice vinegar
- 15g of sugar
- 5g of Korean chili powder
- 10g of sesame oil
Salad
- 1/2 Chinese cabbage
- 1/2 onion, peeled
- 1 small carrot, peeled
- 15g of chives
- 1 gim seaweed sheet
- 10g of pine nuts
Method
Toast the sesame seeds for the dressing in a dry pan until lightly coloured and fragrant, then allow to cool
- 10g of sesame seeds
Blitz the toasted seeds in a spice grinder to a fine powder (be careful not to over blend or they’ll turn into tahini!)
Crush the garlic clove and combine it with the sesame seed powder and remaining dressing ingredients, whisking to emulsify
- 1 garlic clove
- 30g of soy sauce
- 15g of rice vinegar
- 15g of sugar
- 5g of Korean chili powder
- 10g of sesame oil
Cut the Chinese cabbage in half again, remove the core and slice it crossways into 2.5 cm slices
- 1/2 Chinese cabbage
Slice the onion as finely as possible and soak it in iced water for at least 15 minutes
- 1/2 onion, peeled
Cut the carrot into 6 cm long and 1 mm thick slices. In a restaurant they slice them on a mandoline. Then, julienne the slices
- 1 small carrot, peeled
Cut the chives into 6 cm lengths
- 15g of chives
Toast the gim in a dry pan and tear into 3 cm pieces
Chop the pine nuts as finely as possible
- 10g of pine nuts
In a large mixing bowl, combine the Chinese cabbage, onion, chive and carrot with the dressing
Toss well and add the gim flakes. Toss again briefly and transfer gently to a serving plate or bowl
Top with pine nut powder and serve
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