BABY BOK CHOY SLAW

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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.

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