Bok choy has crunchy stems and crinkled, spinach-like leaves. Small heads of bok choy are called baby bok choy. Of the baby bok choys, regular baby bok choy is whiter in colour, while Shanghai bok choy is a uniform green colour and not quite as sweet as regular baby bok choy.
Shanghai bok choy seems to be available year round and is a nice choice in the spring when our gardens and farms are just getting started.
Shanghai Bok Choy is a baby bok choy, less sweet and an even green in colour
Bok Choy Slaw is a crunchy Asian flavoured slaw. The combination of sesame, ginger and soya sauce gives a fresh tangy taste to this crisp vegetable.
Today I served this salad with grilled salmon filets, but it would go equally well with chicken or pork.
Enjoy!
Bok Choy Slaw
Print recipeIngredients
- 4 - 5 Shanghai Bok Choy (may substitute with Baby Bok Choy)
- 1 Sweet red or yellow or orange or green pepper (sliced and then chopped into bite sized pieces)
- 2 Tbsp sesame seeds (toasted)
- 1/4 cup sweetened dried cranberries (craisins)
Dressing
- 5 Tbsp your best olive oil
- 2 Tbsp ginger and honey balsamic vinegar (or substitute with white wine vinegar and 1/8 tsp ground ginger)
- 2 Tsp rice wine vinegar
- 1 Tsp sesame oil
- 1 Tsp low sodium soya sauce
- 1/2 Tbsp maple syrup (or honey)
- 1/2 Tsp salt
- freshly ground pepper
Directions
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Wash the bok choy. Cut off the end and remove any damaged leaves. Thinly slice the bok choy along it's width. Once they are all thinly sliced, spin them in a salad spinner. Then remove them to a clean tea towel or paper towel and wrap. Place in the fridge to wick away the rest of the moisture and crisp the greens. | |
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Wash the pepper, cut in half and remove the seeds. Slice the pepper lengthwise into 1/4 inch strips and then cut each strip into bite sized pieces.  | |
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Place the sesame seeds in a dry frying pan over high heat. Gently stir the sesame seeds until they start to brown. Take them off the heat to cool.  | |
| Shake the olive oil, vinegars, sesame oil, soya sauce, maple syrup, salt and pepper in a jar and let set for about 10 minutes to blend the flavours. I like to use my "Magic Bullet" to mix my salad dressing ingredients (easy to use and clean) | |
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Place the bok choy, sweet pepper, cranberries and toasted sesame seeds in a salad bowl.  | |
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Pour the dressing over the ingredients and toss until well combined. Serve immediately. | |
Hi Gin:
I am going to use your blog as the theme for our cookbook club in September. Thanks for the great recipes!
Anne
Thanks Anne….I am honoured