Asian style green salad

Ingredients

• 150 g Chinese cabbage
• 100 g mung bean sprouts
• 2 cm fresh ginger root
• handful of peeled peanuts
• 1 medium bunch cilantro
• 1 large garlic clove
• 1 red chili
• 70 ml unscented vegetable oil
• salt

Cooking

Step 1

Grate the ginger root and garlic clove - you only need the juice, it can be squeezed through a sieve or cheesecloth.

Step 2

Thinly slice the chile, removing the seeds. Chop the cilantro (leave a handful of leaves whole) and grind in a mortar and mortar into a pulp with a large pinch of salt. Combine crushed cilantro, garlic ginger juice, chili and vegetable oil.

Step 3

Toast a handful of peeled peanuts in a dry frying pan until fragrant, chop not too finely. Toss bok choy with mung bean sprouts, drizzle with dressing, toss, sprinkle with peanuts, and serve.