Raw Pak Choi with Star Anise Orange Dressing

by Edward Daniel

Recipe: Raw Pak Choi with Star Anise Orange Dressing
Prep time
Total time
This Chinese cabbage has become a recent addition to my repertoire. Its subtle white and dark leafy green vegetable too. The dressing here is intended to enhance the natural flavour of the pak choi. My friend, Debby-Kaye had the pleasure of trying this dish out.
Recipe type: Main
Cuisine: Vegan, Vegetarian, Raw, Paleo, Paleovegan
Serves: 6
  • 2 large pok choi
  • 3tbs extra virgin olive oil
  • 1 clove of garlic, minced
  • juice of 1 orange
  • 1tbs coriander seeds, grounded
  • 2 star anise. grounded
  • few springs of oregano, chopped finely
  • salt and pepper to taste
  • 20g blanched almonds
  1. Cut of the base of the pak choi, leaving the stem and leaves and cut into 1-centimetre shreds. Place on a large serving plate. Leave to one side.
  2. Make the dressing by coming olive oil, garlic, orange juice, coriander, star anise and oregano in a large bowl. Mix well and season to taste.
  3. When ready to serve drizzle the dressing over the pak choi.
  4. Garnish with blanched almonds.
  5. Serve at room temperature.
Nutritional Analysis
Good points
• No cholesterol
• High in calcium
• Very high in magnesium
• Very high in phosphorus
• Very high in vitamin A
• Very high in vitamin C
Nutrition Information
Serving size: 207g Calories: 122 Fat: 8.9g Saturated fat: 1.1g Carbohydrates: 7.3g Sugar: 1.8g Sodium: 87mg Fiber: 2.4g Protein: 3.5g Cholesterol: 0







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