Pak Choi Salad with Ponzu Dressing

You've never prepared pak choi like this before: It's served crisp with bell peppers, ginger and garlic as a salad and rounded off with our delicious HistaFood organic Asian sauce . 

This recipe is  

• suitable for a low-histamine diet  
• gluten-free  
• lactose-free
• vegan    

Preparation time  

15 minutes  

Ingredients for 2-4 people 

• 4 Mini Pak Choi 
• 1 red bell pepper 

• 2 tbsp sesame seeds (1) 
• some grated ginger (1) 
• 1 clove of garlic (1) 
• 3 tbsp HistaFood Organic Asian Sauce  
• 2 tbsp acerola juice 

• 2 tbsp olive oil 
• 2 tbsp sesame oil (1) 

preparation 

• Wash, clean, and halve the pak choi lengthwise. 
• Wash the bell peppers, remove the seeds and cut into thin strips. 

• Peel and finely chop the ginger and garlic. 
• Mix sesame seeds, ginger, garlic, HistaFood organic Asian sauce , acerola juice, olive oil and sesame oil to make a sauce. 
• Arrange the pak choi on a plate and distribute the bell peppers and sauce over it. 

Our HistaFood tip 

You can leave the pak choi raw or blanch it briefly in hot water. To do this, place the pak choi in boiling water for 2 minutes and then rinse it with cold water. 

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from SIGHI list categories 0 and 1. Please always consider your individual tolerance.