Ingredients

• 4 baby bok choy, halved (or use regular size bok choy)
• 1/2 head radicchio, cut into 3 wedges attached to stem (unless you are grilling it on a Zojirushi Skillet)
• 1 Tbsp (15 ml) olive oil
• Pinch salt & ground black pepper
• 2 cups (500 ml) cooked rice noodles or glass noodles
• 2 Tbsp (30 ml) chopped cilantro
• 2 Tbsp (30 ml) chopped green onions
• 1-1/2 cups (375 ml) cooked or canned lentils, drained and rinsed
• 2 tsp (10 ml) toasted sesame seeds
DRESSING
• 1/4 cup (60 ml) cider vinegar
• 1 Tbsp (15 ml) soy sauce
• 1/2 tsp (2 ml) brown sugar
• 1 Tbsp (15 ml) sesame oil
• Salt & ground black pepper, to taste

Instructions

1. 1. PREHEAT your grill or use Zojirushi home skillet.
2. 2. TOSS boy choy and radicchio with oil and season with salt and pepper. Grill until charred, flipping onto each side. Transfer to a cutting board and chop bok choy into bite sized pieces, and radicchio into thin slices.
3. 3. COMBINE bok choy and radicchio with rice noodles, cilantro, onions, lentils, and sesame seeds in a bowl.
4. 4. WHISK together vinegar, soy sauce, and sugar in a small bowl until the sugar has dissolved. Whisk in the sesame oil.
5. 5. TOSS the dressing onto salad mix, season with salt and pepper and serve.