The second bok choy dish demonstrated by Minoo at the South Arm Community Kitchen is a Crunchy Bok Choy Slaw. For this recipe, the bok choy is served raw.
This Crunchy Bok Choy Slaw is a change from the more common coleslaw made with cabbage. It has an Asian flair to it with seasoning like rice vinegar and sesame oil.
- 1/4 cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sugar
- 2 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 6 cups very thinly sliced bok choy
- 2 medium carrots, shredded
- 2 scallions, thinly sliced
- 1/4 red onion, sliced
Source: this recipe is adapted from www.eatingwell.com
Prep time: 20 mins; Serves 8
|Finely slice and shred the vegetables and place in a large bowl.|
|Whisk vinegar, sesame oil, sugar, mustard and slat in a medium bowl until the sugar dissolves.|
|Drizzle the dressing onto the vegetables; toss to coat well.|