SPICY BOK CHOY SLAW

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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

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