Bok Choy Slaw Recipe
In recent years bok choy has become more widely available in the United States to consumers and nutritionally, bok choy is a great choice. It is low in calories and glycemic index and high in vitamins K, C and A. It can be added raw to salads or served cooked in a stir-fry or sautéed as a side dish (1 cup of cooked boy choy is only 20 calories). It is richer in vitamin A than some other cruciferous vegetables including broccoli, cauliflower and Brussels sprouts.
- ¼ cup rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons honey (agave can be substituted)
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- 6 cups thinly sliced bok choy
- 3 medium carrots
- 2 scallions, thinly sliced
Whisk vinegar, oil, honey, mustard and salt in a bowl until mixed. Add bok choy, carrots and scallions; toss until coated with dressing. For more variety in color 2 cups of purple cabbage can be substituted for 2 cups of the bok choy.