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

Prep Time
30 min
40 min




  • 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


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