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Winter Bok Choy Slaw

Raw bok choy has a milder flavor than cabbage and gives this slaw a juicy freshness. Enjoy as a side dish, or top with pan-seared tofu or tempeh for a heartier meal.

Ingredients: 

Ingredients: 

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3 cups thinly sliced baby bok choy
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1 cup grated carrot
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1 cup thinly sliced purple cabbage
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1 ripe mango, peeled, pitted, and diced
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1 small jalapeño chile, seeded and finely chopped
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½ cup coarsely chopped cilantro
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2 Tbs. lime juice
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1 Tbs. agave nectar
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2 tsp. toasted sesame oil
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1 tsp. low-sodium tamari
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½ cup smoked almonds, chopped

Instructions: 

Combine bok choy, carrot, cabbage, mango, jalapeño, and cilantro in large bowl. Add lime juice, agave, sesame oil, and tamari; toss to combine. Garnish with smoked almonds.

Nutrition Information: 

Calories: 
100
Protein: 
3 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
Carbohydrates: 
13 g
Cholesterol: 
0 mg
Sodium: 
89 mg
Fiber: 
2 g
Sugar: 
9 g
Yield: 
Serves 8

Comments on this Recipe

This was one of the most refreshing, delicious combinations I've had in a long time.

Sounds good. I "liked" this site on FB and I get recipes in my feed.

Great

yummo

I made this twice already because it is sooo good. I don't like cilantro and chile, so I left it out, but the recipe, as written, is perfect. I added some fried tofu to it to make it a more complete meal for me. The mango and sesame oil are a real kick!

This is really a great salad, exactly as described here, my family loved it!

This recipe is not listed as gluten-free (for a reason). I thought it was a typo -- with the tamari, it could totally be gluten-free. Not so! The smoked almonds I got had wheat in them! Beware! Otherwise this is a totally delicious and colorful recipe.

Looks really yummy

I LOVE this slaw....I've made it countless times. It pairs very well with Asian dishes and is super healthy. I tore this recipe out of my Veg Times magazine and it's been added to my collection of "keep and do again" recipes. You gotta try this!