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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

Servings
6
Prep Time
30 min
Duration
40 min

Ingredients

Dressing

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