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
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)
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)
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.