Cabbage and Bok Choy Salad with Mini Rice Patties
This cabbage and bok choy salad with mini rice patties and walnuts are brought together with a refreshing orange dressing.
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Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Nonstick skillet
- Plate
- Paper towel
- Measuring spoon
- Stove
- Oven
- Measuring cup
- Chef's knife
- Cutting board
- Serving platter
- Wooden spoon
- Spatula
- Citrus press
- Grater
- Fine-mesh sieve
- Colander
Ingredients
- 75 g long-grain rice
- 200 ml vegetable stock
- 1/4 red cabbage (about 250g (8oz), finely shredded)
- 1 cup walnut pieces (broken into smaller pieces if large)
- 1/4 cup sesame seeds
- 1 egg (lightly beaten)
- Salt
- freshly ground black pepper
- 50 ml peanut (groundnut) oil
- 1/2 Chinese cabbage (about 300g (10oz), shredded)
- 100 g baby bok choy leaves (halved lengthwise if large)
- juice of 1 orange
- 1/2 tsp grated orange zest
- 1 tsp soy sauce
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