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Asian-style Bok Choy Slaw

Asian slaw

Thankfully in the midst of a near-daily Stampede fried food extravaganza, my fridge is full of greens. They grow so well here in Alberta at this time of year, and so that’s what my CSA box was full of when we picked it up this past weekend. Bok choy, rapini, gai lan (I think!) and other bags of greens we couldn’t quite identify but are nevertheless tasty. I chopped some of them up with the head of bok choy, which makes for a great salad in that one end is thick, watery and crunchy, like celery, and the other is dark and leafy – it’s like getting two veggies in one. I added some other greens, the entire bunch of cilantro, some chives from the garden and grated carrot to break up all that green, and doused it in an Asian-inspired vinaigrette made with oil, rice vinegar, soy sauce, brown sugar, ginger and garlic. (Lime would be good too.)

Blue Mountain Asian greens

Asian greens

So shall we play what’s in this week’s CSA box? I love the element of surprise – and that you might get something you wouldn’t otherwise pick up at the grocery store, or may not even recognize. People know bok choy, but tend to not cook with it much besides the odd stir-fry. It is, of course, delicious stir-fried with ginger, garlic and chilies, or added to other veggies or a bowl of noodle soup, but it does just as well in a salad. Or you could cut it in half lengthwise, brush it with oil and put it cut-side down on the grill just until it’s smoky and char-marked. Grilled bok choy would also be delicious drizzled with this same Asian vinaigrette.

Asian slaw 2

Asian slaw 2
Asian slaw 2

Asian-style Bok Choy Slaw

Recipe link

  

July 13, 2017

Ingredients

Dressing

1/4 cup canola or olive oil

1/4 cup rice vinegar

2 Tbsp. soy sauce

2 tsp. brown sugar

1 Tbsp. grated fresh ginger

2 garlic cloves, crushed

1 tsp. sesame oil

Slaw:

1 bok choy, halved lengthwise and thinly sliced

a couple handfuls of other Asian greens, kale or cabbage

1-2 carrots, coarsely grated

a few pea pods, sliced or chopped

a couple green onions, chopped

a handful of fresh cilantro

chopped peanuts, cashews, almonds or pumpkin seeds

Directions

1To make the dressing, shake all the ingredients up in a jar. Thinly slice all the veggies into a bowl, drizzle with dressing and toss to coat well. If you like, let the mixture sit for a bit to marinate - this will help tame the kale. Sprinkle with sunflower seeds or peanuts and serve.

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2 comments on “Asian-style Bok Choy Slaw

  1. Marie Goodson
    July 14, 2017 at 4:06 pm

    Sounds and looks so good and healthy too!!!! Marie Goodson

  2. Ava Wilson
    July 15, 2017 at 2:38 am

    hey julie, it’s so healthy and green food…………

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