This sweet and tangy slaw made with bok choy is a fun twist on a summer classic, and a great way to use up your garden bounty.
Morning friends!
Being in New England, our growing season leans towards the end of the summer for a lot of produce, but one thing that is a plenty right meow is GREENS!
If you recall my goals for July one of the things was to try a new fruit or vegetable each month.
While I've had my fair share of kale, collards, spinach, even mustard greens, one vert I've been shying away from is Bok Choy.
Frankly, I had no idea what the heck to do with it. After seeing a row of them silently judging me at the Farmer's Market, I decided it was now show them who was Queen of the Greens.
But nothing says summer to me quite like ice cream. watermelon. and some good old fashioned slaw!
Mayo and celery seed just wasn't gunna cut it for my Bok Choy debut. A little bit of heat, tang, and sweet, salt, and a little bit of crunch made this slaw seriously addicting. Like two seconds after the last shot, bowl is licked clean kinda addicting.
No shame. It's greens.
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Bok Choy Slaw
- Yield: 4 servings 1x
Ingredients
- 1 small head bok choy (about 6 leaves)
- 1 large carrot, grated
- 1 clove garlic, minced
- 1 tablespoon Tamari*
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ tablespoon honey
- ¼ teaspoon crushed red pepper
- ¼ cup crushed almonds
Instructions
- Rinse and chop bok choy into thin strips. Add to a large bowl.
- Grate carrot and add to bok choy.
- In a small bowl, add remaining ingredients except almonds, and whisk to combine.
- Pour dressing mixture over vegetables and stir until thoroughly mixed.
- Refrigerate at least 30 minutes.
- Transfer mixture to a serving bowl, and top with crushed almonds.
Notes
*soy sauce can be used instead if not strictly gluten-free.
- Category: Salads, Vegetables, Sides
Make it a great day!
Do you have a garden or CSA?
What's in season where you are?
Megan
Yum! Bok Choy is so good. I love finding new recipes that I can include it in! And I'm with you on the whole summer = slaw thing, I make different types of slaw all the time
Katie | Healthy Seasonal Recipes
I I love this. I am not a fan of Bok Choy because it is so watery, but maybe this slaw will change my mind since it is raw. Maybe cooking it has been my problem all along! Thank you for the inspired and healthy idea 😉
Michelle @ Vitamin Sunshine
The slaw looks amazing! Love that you used bok choy raw. Asian dressings are the best-- rice wine vinegar is well used around here 🙂
Kelly // The Pretty Bee
This looks so fresh and delicious for summer! A great way to add more greens to your plate!
Deanna Segrave-Daly
Teehee - love your grey thumb reference. I am definitely a black thumb and have so much appreciation for anyone who can garden. I'm always looking for a new twist to bok choy - you hit it out of the park with your bok choy "debut'!
Kate
There are so many little things they are not FODMAP friendly! It's not easy keeping up with it all. I do love the idea of soy sauce on popcorn though- yum!
Rebecca @ Strength and Sunshine
Yay! I love bok choy! People need to use it more! SOOO good!