Crunchy Bok Choy Slaw

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

Prep time: 20 mins;  Serves 8


Crunchy-Bok-Choy-Slaw-2-300x200Finely slice and shred the vegetables and place in a large bowl.
Crunchy-Bok-Choy-Slaw-3-200x300Whisk vinegar, sesame oil, sugar, mustard and slat in a medium bowl until the sugar dissolves.
Crunchy-Bok-Choy-Slaw-4-200x300Drizzle the dressing onto the vegetables; toss to coat well.

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