Zip! Crunch! This Charred Cabbage and Bok Choy Slaw with Kimchi Dressing Has It All
If you're getting a little tired of the same old salad, try this crunchy combo.
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If you’re getting a little tired of the same old salad, try this crunchy combo. Grilling the cabbage imparts an unbeatable smokiness to this cabbage and bok choy slaw. Then it gets topped with a spicy dressing that uses gut-friendly kimchi. So you know there’s a lot of flavor and texture going on in this bowl. Feel free to make the slaw and dressing ahead and store separately in air-tight, non-reactive containers in your fridge for up to three days.
A note on kimchi: While it typically is plant-based, if you’re not making your own, be sure to give the ingredients list a look. Some brands do add fish sauce or shrimp paste to their recipes.
More Related Recipes to Try Next:
Crispy Kimchi Noodle Pancake
Jackfruit Bulgogi and Kimchi Tacos
Warm Red Cabbage Salad with Sweet Potatoes
Charred Cabbage and Bok Choy Slaw with Kimchi Dressing
Ingredients
Dressing
- 1/2 cup kimchi (including liquid), finely chopped
- 1/3 cup extra-virgin olive oil (TRY: California Olive Ranch Reserve Miller’s Blend Extra Virgin Olive Oil)
- 3 tbsp rice vinegar
- 2 tbsp gochujang (aka Korean chile paste) (NOTE: Look for this fermented chile paste in the Asian section of your grocery store or in Asian specialty stores.)
- 2 tsp sesame oil (TRY: Eden Toasted Sesame Oil)
Salad
- 1 head napa cabbage, cut into 6 wedges
- 1 tbsp extra-virgin olive oil
- 1 cup frozen shelled edamame
- 1 lb baby bok choy, chopped
- 1 red bell pepper, cut into strips
- 1 large carrot, shredded
- 1/3 cup sliced almonds, toasted
Preparation
1. Make dressing: In a medium bowl, whisk together all dressing ingredients. Set aside.
2. Make salad: Preheat grill or grill pan to medium-high. Brush cabbage with oil. Grill until lightly charred, about 4 minutes per side. Transfer cabbage to a cutting board; let cool.
3. Meanwhile, in a small saucepan of boiling water, cook edamame until tender, about 3 minutes. Rinse under cold water and drain well.
4. Chop cabbage into 1-inch pieces and place in a large bowl. To bowl, add bok choy, edamame, bell pepper and carrot. Add dressing and toss to coat. Sprinkle with almonds.
Make Ahead: Cover and refrigerate assembled salad for up to 3 days. Alternatively, make dressing and blanch edamame up to 3 days ahead and store in separate airtight containers in the fridge. All of the remaining vegetables can be prepped up to 2 days ahead and refrigerated in an airtight container.
Nutrition Information
- Serving Size 1/6 of recipe
- Calories 255
- Carbohydrate Content 14 g
- Cholesterol Content 0 mg
- Fat Content 20 g
- Fiber Content 5 g
- Protein Content 7 g
- Saturated Fat Content 2.5 g
- Sodium Content 408 mg
- Sugar Content 6.5 g
- Monounsaturated Fat Content 14 g
- Polyunsaturated Fat Content 3 g