Best Bok Choy Slaw Recipes

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BOK CHOY, CARROT, AND APPLE SLAW



Bok Choy, Carrot, and Apple Slaw image

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Steps:

  • Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
  • In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g

BOK CHOY, CARROT AND APPLE SLAW



Bok Choy, Carrot and Apple Slaw image

Another recipe from the Everyday Food magazine (I modified for quantity). We tried this one tonight, and loved it. Another bonus was that it was very easy to prepare.

Provided by PanNan

Categories     Apple

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 heads baby bok choy
1 teaspoon coarse salt (divided)
1 apple, peeled and cut into matchstick pieces
1 carrot, peeled and cut into matchstick pieces
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons canola oil
1/2 teaspoon grated fresh ginger
freshly grated pepper

Steps:

  • Cut bok choy in half lengthwise.
  • Cut stem off as well as any bruised leafy tops.
  • Rinse each half thouroughly to remove any grit.
  • Slice each half crosswise into thin strips.
  • Place all in a colander.
  • Rinse lightly and shake until most of water has drained.
  • Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
  • Place a canned good on top of the plate to weigh it down.
  • Meanwhile place apple and carrot matchstick pieces in a medium bowl.
  • Add lemon juice, canola oil, and ginger.
  • Add bokchoy to the bowl with the apple and carrot.
  • Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
  • Stir and refrigerate for at least 15 minutes before serving.

CRUNCHY BOK CHOY SLAW



Crunchy Bok Choy Slaw image

I found this recipe on Yahoo.com while searching for recipes using bok choy as an ingredient. I haven't made this yet, but it sounds delish and easy to prepare. If you try it before I do, please share your thoughts in the review process.

Provided by Happy Hippie

Categories     Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups bok choy, very thinly sliced
2 medium carrots, peeled and shredded
2 scallions, thinly sliced

Steps:

  • Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.
  • Toss to coat with the dressing.

CRUNCHY BOK CHOY SLAW



CRUNCHY BOK CHOY SLAW image

Categories     Salad     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Summer

Yield 4 people

Number Of Ingredients 8

1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
2 medium carrots, shredded
2 scallions, thinly sliced

Steps:

  • 1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing. Nutrition Information Servings Per Recipe: 4 PER SERVING: 33 cal., 2 g total fat 132 mg sodium, 4 g carb. (1 g fiber), 1 g pro.

SPICY BOK CHOY SLAW



Spicy Bok Choy Slaw image

This is not for the weak stomach; this spicy slaw is a nice addition when you want to add a side dish with an Asian flair. Refrigerate salad for at least an hour, but 24 is better to allow flavors to set. Serve by itself or on an Asian salad. Also makes a good spring roll filling.

Provided by JW

Categories     Salad     Coleslaw Recipes     No Mayo

Time 1h30m

Yield 10

Number Of Ingredients 11

1 head bok choy, finely shredded
1 cucumber, seeded and finely shredded
3 carrots, peeled and finely shredded
5 hot cherry peppers, seeded and finely shredded
5 jalapeno peppers, seeded and chopped
¾ cup apple cider vinegar
¼ cup coarse-grain brown mustard
¼ cup soy sauce
2 tablespoons agave syrup
⅛ teaspoon roasted ground ginger
freshly cracked black pepper to taste

Steps:

  • Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.

Nutrition Facts : Calories 49.9 calories, Carbohydrate 9.6 g, Fat 0.7 g, Fiber 1.7 g, Protein 2 g, SaturatedFat 0.1 g, Sodium 484.7 mg, Sugar 5.4 g

BABY BOK CHOY SLAW



Baby Bok Choy Slaw image

If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

3 pounds baby bok choy, trimmed and thinly sliced lengthwise
1/3 cup unseasoned rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon safflower oil
2 chile peppers, such as Fresno or serrano, thinly sliced into rounds, ribs and seeds removed for less heat if desired
Coarse salt

Steps:

  • Toss together bok choy, vinegar, both oils, and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving.

BOK CHOY, CARROT, AND APPLE SLAW



Bok Choy, Carrot, and Apple Slaw image

Yield Serves 4

Number Of Ingredients 7

1 pound baby bok choy (4 to 6 heads), halved lengthwise
Coarse salt and fresh ground pepper
1 apple, peeled and cut into matchsticks
2 large carrots, shredded
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger

Steps:

  • Rinse the bok choy under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 teaspoon salt. Toss to coat. Top with a plate that fits inside the colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
  • In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy; season with salt and pepper. Toss.

PORK BUNS WITH BOK-CHOY SLAW



Pork Buns with Bok-Choy Slaw image

A super creative way to serve ground pork! The meat is stir-fried with hoisin sauce, sambal oelek, and vinegar, then piled onto hot-dog buns and topped with fresh herbs and a tangy bok-choy-and-red-pepper slaw.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes     Ground Pork Recipes

Time 30m

Number Of Ingredients 10

1/2 cup hoisin sauce
4 teaspoons sambal oelek, plus more for serving
5 tablespoons distilled white vinegar
1 red bell pepper, halved, seeded, and cut into 1/4-inch strips (1 1/2 cups)
1 small head bok choy, stems thinly sliced (1 cup), leaves reserved
Kosher salt and freshly ground pepper
1 pound ground pork
8 teaspoons mayonnaise
4 split-top hot-dog buns, such as King's Hawaiian
1/2 cup lightly packed fresh herbs, such as mint, cilantro, or basil

Steps:

  • Stir together hoisin, sambal oelek, and 1 tablespoon vinegar. In another bowl, stir together bell pepper, bok-choy stems, and remaining 1/4 cup vinegar. Season with salt and pepper.
  • Place pork in a medium nonstick skillet over medium-high heat. Season with salt and cook, breaking up with the back of a spoon, until cooked and beginning to brown, 5 to 6 minutes (there will be some liquid in skillet). Add 1/4 cup hoisin mixture; cook until sauce is reduced and evenly coats meat, about 30 seconds.
  • Spread mayonnaise on buns. Serve pork in buns with bok-choy leaves, slaw, and herbs, with remaining hoisin mixture and sambal oelek alongside.

BOK CHOY APPLE SLAW



BOK CHOY APPLE SLAW image

Categories     Vegetable     Apple

Number Of Ingredients 11

•Total Time: 20 minutes
•1/3 cup reduced-fat sour cream
•1/3 cup reduced-fat mayonnaise
•2 tablespoons white-wine vinegar
•2 teaspoons sugar or honey
•1/2 teaspoon celery salt
•1/4 teaspoon salt
•6 cups very thinly sliced bok choy, (1-pound head, trimmed)
•1 large Granny Smith apple, julienned or shredded
•1 large carrot, julienned or shredded
•1/2 cup slivered red onion

Steps:

  • 1.8 servings, 3/4 cup each 2.Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat.

BOK CHOY SLAW



Bok Choy slaw image

I made this last night w/ sesame chicken. It is a very healthy slaw that goes great w/ any Asian dish. Calorie: 133 for 3/4 cup serving. Fat: 2 grams. Carbs: 4 grams.

Provided by sherry monfils

Categories     Other Salads

Time 20m

Number Of Ingredients 8

1/4 c rice wine vinegar
1 Tbsp sesame oil.
2 tsp sugar
2 tsp dijon-style mustard
1/4 tsp salt
6 c thinly sliced bok choy cabbage
2 carrots, shredded
2 scallions, thinly sliced

Steps:

  • 1. In lg bowl, whisk together vinegar, oil, sugar, mustard and salt until sugar dissolves. Add bok choy cabbage, carrots and scallions. Toss w/ dressing to coat.

SPICY BOK CHOY SLAW



Spicy Bok Choy Slaw image

"This is not for the weak stomach; this spicy slaw is a nice addition when you want to add a side dish with an Asian flair. Refrigerate salad for at least an hour, but 24 is better to allow flavors to set. Serve by itself or on an Asian salad. Also makes a good spring roll filling. "

Provided by @MakeItYours

Number Of Ingredients 11

1 head bok choy, finely shredded
1 cucumber, seeded and finely shredded
3 carrots, peeled and finely shredded
5 hot cherry peppers, seeded and finely shredded
5 jalapeno peppers, seeded and chopped
3/4 cup apple cider vinegar
1/4 cup coarse-grain brown mustard
1/4 cup soy sauce
2 tablespoons agave syrup
1/8 teaspoon roasted ground ginger
freshly cracked black pepper to taste

Steps:

  • Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.

ASIAN PORK BUNS WITH BOK-CHOY SLAW



Asian Pork Buns with Bok-Choy Slaw image

A super creative way to serve ground pork! The meat is stir-fried with hoisin sauce, sambal oelek, and vinegar, then piled onto hot-dog buns and topped with fresh herbs and a tangy bok-choy-and-red-pepper slaw.

Provided by @MakeItYours

Number Of Ingredients 10

1/2 cup hoisin sauce
4 teaspoons sambal oelek, plus more for serving
5 tablespoons distilled white vinegar
1 red bell pepper, halved, seeded, and cut into 1/4-inch strips (1 1/2 cups)
1 small head bok choy, stems thinly sliced (1 cup), leaves reserved
Kosher salt and freshly ground pepper
1 pound ground pork
8 teaspoons mayonnaise
4 split-top hot-dog buns, such as King's Hawaiian
1/2 cup lightly packed fresh herbs, such as mint, cilantro, or basil

Steps:

  • Stir together hoisin, sambal oelek, and 1 tablespoon vinegar. In another bowl, stir together bell pepper, bok-choy stems, and remaining 1/4 cup vinegar. Season with salt and pepper.
  • Place pork in a medium nonstick skillet over medium-high heat. Season with salt and cook, breaking up with the back of a spoon, until cooked and beginning to brown, 5 to 6 minutes (there will be some liquid in skillet). Add 1/4 cup hoisin mixture; cook until sauce is reduced and evenly coats meat, about 30 seconds.
  • Spread mayonnaise on buns. Serve pork in buns with bok-choy leaves, slaw, and herbs, with remaining hoisin mixture and sambal oelek alongside.

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