Tangy Bok Choi Salad

Yesterday, we had spicy Balinese duck and garlic noodles for our third day of Christmas dinner. To add some greens, I decided to make a tangy Asian-inspired salad as a side dish. The tangy lime and fresh mango of the salad balanced the fatty duck, while the Asian flavours complimented the spices of the rest of the meal.

This salad is extremely simple. It took me about 10 minutes to prepare.

Ingredients
2 bok choi
2 chillis
1 bunch of coriander
1 ripe mango
2 limes
olive oil
2 tbsp soy sauce
I'd say it's cheapest to buy these ingredients at a local delicatessen, but you can find them in most supermarkets nowadays. Make sure you wash all ingredients carefully.

Chop the bok choi, slicing the green leaves in long strips and the white bits in one inch cubes. (I used all of the leaves and just a few of the stalks, to make it a nice and leafy salad. Leftover bok choi stalks can be used as a veggie side dish, or in a stir fry.) Throw away any discoloured bits. Finely slice the chilis, leaving out the seeds. Chop the coriander, slicing the leaves in half and the stalks more finely. Now, chop up your mango. (This man apparently knows a lot about mangos. I like the bit from 1:28 onwards.) Now mix the bok choi, chillies, coriander and mango.

For your salad dressing, squeeze the limes and mix the lime juice and olive oil in a 1:2 ratio. Add the soy sauce. Dress the salad and serve.