Nov 162010
Last Saturday was a BBQ rib night complete with a bonfire. On the side was grilled corn and slaw.
I chose this bok choy slaw because, I hate to admit, I don’t think I’m a huge fan of sautéed bok choy. I know…I’m crazy. It’s a texture thing. My dilemma? I got a huge amount from my CSA and had to come up with something other than sautéing.
This is why I love CSA’s. I never would have bought it on my own and then I never would have tried this recipe which is amazing. Secondly I would not have bought toasted sesame oil and that would have also been a tragedy. When I opened the cap and took a sniff I realized what I’ve been missing. It smelled toasty and nutty and just a little goes such a long way with flavor.
I altered this recipe only slightly by using agave instead of sugar and I added some toasted sesame seeds and sunflower seeds for a salty crunch.
Note: The only down-side I found with this recipe was that it is best served immediately. The next day the flavor and consistency had changed and I was still able to use it on a BBQ pulled pork sandwich but as a side I didn’t like it quite as much.
Asian Bok Choy Slaw
Ingredients
1/4 cup rice vinegar
1 Tbsp toasted sesame oil
3 tsp agave
2 tsp coarse ground mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
2 medium carrots, shredded
1 shallot, diced
(Optional sesame seeds and/or sunflower seeds)
Directions
1.Whisk rice vinegar, oil, agave, mustard and salt in a large bowl until well combined. Add bok choy, carrots and shallot; toss to coat with the dressing. Serve immediately.
Nutrition per 3/4 cup serving:
(Optional seeds add additional fat/cals)
33 calories;
2 g fat (0 g sat, 1 g mono);
0 mg cholesterol;
4 g carbohydrates;
1 g added sugars;
1 g protein;
1 g fiber;
132 mg sodium;
185 mg potassium.
Dawn, this looks fantastic. I would not have thought of using bok choy in a slaw!
I just recently bought sesame oil for a recipe and discovered what I'd been missing out on too! I think the price kept me from buying it until I really needed it, but it is worth every penny!
Bok choy slaw! Now that's thinking outside the box. Love the bonfire picture, just gorgeous.
I can smell the aroma of this salad. Lately I use a lot sesame oil. The taste is amazing.
I love bok choy. I typically use it in stir fry or in soups though. Love the slaw idea.
these looks really good..i really love bok choy, so this dish looks irresistable.
Okay, I actually commented to someone the other day that I've never made coleslaw before – I've got to say this would definitely be a unique first attempt!
Wow. This looks great. My mother was just asking me about bok choy!!
This looks really good and a nice way to use bok choy.
My favorite thing with the CSA box (although it's obviously called something different in Denmark – I'm not even sure what) is also that I get things I otherwise wouldn't buy. We stopped our delivery as I have been traveling for the past few months and my friend (whom we shared our huge box with) moved abroad – but I look forward to starting it again next year. The only vegetable I still haven't been able to use is celery: there's no way I will ever like it or cook with it, but luckily my friend agreed to take all of it.
Rich…this is a great one to try as it's so light and flavorful without all the mayo!
Sara…I would love to hear how you like to cook it!
Segalre…I'm trying to get through all my cucumbers. So far I haven't made anything with them, only been eating them with some hummus I made. Those have been the toughest to get through.