- 1 cup sliced scallions, white and green parts
- 1 medium red pepper, chopped
- 6 ounces bean sprouts, cut into ½-inch pieces
- 2 medium carrots, peeled and cut into ½-inch pieces
- ½ pound snow peas, trimmed and cut into ½-inch pieces
- 1 head bok choy
- 1 teaspoon chopped jalapeño
- ½ cup chopped cashews
- 1 teaspoon finely chopped ginger
- ½ teaspoon finely chopped garlic
- 2 tablespoons finely chopped fresh cilantro
- ½ teaspoon finely grated orange zest
- ¾ cup vegetable oil
- ¼ cup toasted sesame oil
- ½ cup unseasoned rice vinegar
- 1 teaspoon soy sauce
- ¼ teaspoon red pepper flakes
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon sugar
- Do ahead: Vegetables can be chopped up to one day ahead and stored in the refrigerator. Dressing can be made up to five days ahead and stored in the refrigerator.
- Separate bok choy leaves. Rinse and pat dry.
- Chop bok choy into approximately ½-inch pieces. Combine these in a large bowl with scallions, red pepper, bean sprouts, carrots, snow peas and jalapeño. If making in advance, keep red peppers separate.
- In a small bowl, make the dressing by whisking together ginger, garlic, cilantro, orange zest, vegetable oil, sesame oil, rice vinegar, soy sauce, red pepper flakes, salt, pepper and sugar. Whisk until sugar is dissolved.
- Pour dressing over salad and toss. Allow salad to sit for 30 minutes before serving. Garnish with cashews and serve.