Burmese Baby Bok Choy Salad

Ingredients

• 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

Directions

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.