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This sweet and tangy Asian slaw made with bok choy is a fun twist on a summer classic, and a great way to use up your garden bounty. #vegan #glutenfree

Bok Choy Slaw


Units Scale
  • 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
  • 1/2 tablespoon honey
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup crushed almonds


  1. Rinse and chop bok choy into thin strips. Add to a large bowl.
  2. Grate carrot and add to bok choy.
  3. In a small bowl, add remaining ingredients except almonds, and whisk to combine.
  4. Pour dressing mixture over vegetables and stir until thoroughly mixed.
  5. Refrigerate at least 30 minutes.
  6. Transfer mixture to a serving bowl, and top with crushed almonds.


*soy sauce can be used instead if not strictly gluten-free.

  • Category: Salads, Vegetables, Sides