Herb & Pak Choi Salad from Eat Happy | Melissa Hemsley
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‘Eat Happy’ Herb & pak choi

Salads & Sides

Herb & Pak Choi Salad from ‘Eat Happy’





If you haven’t tried pak choi raw yet, you’re in for a treat. Be sure to use fresh pak choi and look out for the baby or smaller heads, which will be less bitter. Cold-pressed sesame oil is delicious and very different from the toasted variety, though you could use extra-virgin olive oil instead. This is best dressed just before serving to keep the leaves fresh and perky. Try it with Korean Chicken (which you can find on p88 of Eat Happy), Five-spice Fish (p. 121) or in a refreshing, cold noodle salad or tossed with hot noodles.


  1. To make the topping, heat up a frying pan and dry-toast the nuts or seeds and a little salt for about 1 minute over a medium heat until golden. Keep an eye on them as they’ll quickly burn, and toss halfway through cooking.
  2. Whisk the dressing ingredients together in a large serving bowl and season to taste.
  3. Place the shredded pak choi and lettuce and the chopped herbs in the bowl and mix with the sliced spring onions. Toss in the dressing and top with the toasted nuts or seeds.


  • Leaves of 4 large heads of pak choi, shredded
    Leaves of 1 large Little Gem or cos lettuce, shredded
    1 large handful of fresh coriander, roughly chopped
    1 large handful of fresh mint leaves, roughly chopped
    1 large handful of fresh Thai basil, roughly chopped
    4 spring onions, finely sliced

    Juice and zest of 1 1⁄2 limes
    6 tbsp extra-virgin olive oil
    1  tspn raw honey or maple syrup
    2  tbsp tamari
    Sea salt and black pepper

    1 large handful of almonds, cashews or sesame seeds (or a mixture)

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