"Bok choy is in the cabbage family, and is very popular in China. In this recipe, it is shredded to resemble a coleslaw, but that is where the resemblance to that creamy classic ends. This dish is very spicy and full of flavor. It not only tastes great, but is strangely fun to eat. If you have chile paste, use 2 teaspoons of that instead of the red pepper flakes." — jessica
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1 medium head
bok choy, shredded
red bell pepper, thinly sliced
green onions, chopped
red pepper flakes
Dijon-style prepared mustard
minced fresh ginger root
This is really delicious! I never would have thought to put bok choy in a salad, I just thought it was for stir fry. I thought it would be bitter raw but it is not at all! I just kept eating it like it was a snack food. Highly recommended for a change from the usual salad.
I agree with the previous reviewer that this was WAY too vinegary and not hot at all. Kudos for the idea of using bok choy in a salad. But I'll need to work on this one before I'd serve it to anyone.
I really liked the vinegarette this recipe made, and it had a little zip. I made a salad with ingredients from the farmers market, and used this to dress it, and it was wonderful. I also used Nappa Cabbage and Bok choy combo and it was good.
This was a wonderful, light salad for a hot summer day. It went well with barbecued Halibut. The left-overs went to work with me and received rave revues.
This was a great recipe. I substituted half rice vinegar for the cider vinegar (for a more asian flavor), and added a little sesame oil at the end to give it a nuttier taste. I also added about 3 Tablespoons of toasted sesame seeds for a little nutty interest.
The first time I made it, I used the 2 tsp of chile paste (which I love) and I was the only one in my house that could eat it. Too spicy for my husband and kids, but the second go round, I used about half a teaspoon of the chile paste, and while it was a little bland for me, those with more sensitive palates LOVED it.
Make sure you accomodate the taste buds of those you are cooking for, but with that in mind, we make this regularly.
The BEST hot slaw I've ever had -- and its my first attempt to make it myself! THANKS!!
Simple and excellent flavor. I made a couple of substitutions, including using shredded spinach instead of bok choy and chili-garlic sauce instead of chili paste and minced garlic. (It was what I had on hand.) My dinner guests enjoyed it very much and agreed that spinach might even be better than bok choy (my husband, though, wasn't a huge fan... he has very tender taste buds and I might reduce the heat for his portion next time). I served it with Indonesian Chicken Satay, another recipe I found here, and got excellent reviews all around. Thanks for a delicious and unusual salad creation!
This recipe was barely edible - way too vinegary for our tastebuds. Even after a day in the fridge, the vinegar only got stronger.
* Percent Daily Values are based on a 2,000 calorie diet.
Hot and Sour Slaw
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 11
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