Most people turn to stir-fry for bok choy, which is definitely a delicious option! Bok choy is really versatile, and can also be grilled, braised, and enjoyed raw like in this slaw. Bok choy is a great addition to any salad, it’s mild tasting and the stalks are very crunchy. For this slaw, I separated the stalks and leaves, then cut the stalks into thin slices and shredded the leaves. Radishes are a crunchy and peppery addition, cut to the same size as the stalks.
The dressing for the slaw is a sweet and mild sesame vinaigrette. Really it’s somewhere between a slaw and a salad. I’m willing to bet that the bok choy and radishes would also compliment a creamy dressing nicely. When the stalks are sliced, stack the leaves, roll them tightly, and cut into thin slices. At this point I washed everything again in a salad spinner, and spun it dry. I wanted the salad really dry so the dressing wouldn’t get watered down.
Whisk the dressing ingredients together, then combine everything. Taste and adjust the seasoning, you might add more lime and/or tamari. This preparation will also lend itself well to a little bit of spice if you want to add a squirt of sriracha or pinch of crushed red pepper to the dressing.
Bok Choy & Radish Slaw
1 head Bok choy, washed, stems and leaves separated
1 bunch radishes, tops removed
1/4 cup canola oil
2 tablespoons tamari or soy sauce
juice and zest from half a lime
1 tablespoon toasted sesame oil
1 tablespoon maple syrup or honey
1 clove minced garlic
1 teaspoon grated ginger
Cut stalks into 2 inch slices. Slice Bok choy vertically into matchsticks. Slice radishes, then stack on top of each other and chop into matchsticks. Roll Bok choy leaves tightly into a bundle, and thinly slice. If necessary spin leaves and stalks dry using a salad spinner.
Mix the dressing ingredients together. Toss radishes, Bok choy stalks, and leaves with the dressing. Taste and add more lime or tamari if necessary.
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