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Pok Choi And Ginger Habanero Salad

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Pok Choi And Ginger Habanero Salad

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Say hi to Pak Choi! Did you know, pak choi is known for its powerful antioxidants that help protect the cells against free radicals?

This easy-to-make and under 20 minutes recipe (that’s right!) comes straight from our wellness partner and restaurateur Vanika Choudhary. She says, “Make this a complete meal for two by adding a protein of your choice like tofu, poached or boiled eggs, or steamed fish. Or simply ejoy it with hummus, crackers or a slice of sourdough!”

And how could we miss out on our in-house nutritionist Alekha Engineer giving us those crucial insights on the whys and hows of the ingredients.

Pok Choi And Ginger Habanero Salad Physique 57 India

 

Eat Pak Choi after your daily ritual of a power-packed Physique 57 class and watch the inches go down and the immunity rise up!

Ingredients:

500 gms baby pak choi

100 gms cherry tomatoes

50 gms micro greens or coriander, depending on what is available

30 ml cold pressed sesame oil

30 ml lime juice

1 tbsp tahini (all natural without any additives)

1 habanero, minced

1 tbsp freshly grated ginger

1 clove of garlic, minced

1/4 tsp Himalayan pink salt

1 tbsp tamari

1 tbsp sesame seeds

1 tbsp watermelon seeds

Instructions:

Steam the pak choi for 5 minutes.

For the dressing, in a medium bowl add sesame oil, lime juice, tahini, tamari, garlic, ginger, habanero and salt. Whisk together until salt dissolves.

In a large bowl, add the steamed pak choi and cherry tomatoes.

Drizzle the dressing over the vegetables, and toss.

Top with micro-greens of your choice and sprinkle sesame and watermelon seeds.

Enjoy warm.






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