Reviewed: May 13, 2009

i made this with green cabbage and used sriracha instead of red pepper, and did half cider vinegar and half rice vinegar. it smells like WHOA. it tastes pretty good. next time i will use all rice vinegar and just omit the cider.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Little Wing

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 11, 2009

Very yummy!! Will def make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2008

I had never used bok choy before, and found this recipe very good. I liked the spice in the dressing...

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AMY282

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 13, 2008

This got rave reviews from my husband (and from me). He told me I should hide the leftovers so he couldn't find it! I used about 3 heads of baby bok choy, and 1/2 c white vinegar because I didn't have cider vinegar. I used ground ginger because I didn't have any fresh, and I used the Vietnamese Sriracha sauce. I also made it pretty late - about 15 mins before dinner, so I kept tossing it while the rest of the dinner was cooking. It was great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CATNMUS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 22, 2007

This just tasted like vinegar, not what I was looking for.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AURORA625

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 31, 2006

Very tasty. I used napa cabbage instead of bok choy and rice wine vinegar instead of cider. I might have gone a little heavier on the spices too. I liked that this slaw didn't have mayo for a change of pace.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

LindaT

Cooking Level: Expert

Living In: San Jose, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 3, 2006

This slaw definitely lives up to its name, although it's more sour than hot. It was a little too much for my taste--I love cider vinegar and dijon mustard, but unfortunately it seems I'm just not too crazy about them together. I did like the dressing when I tasted it before pouring it on the slaw, so it might just be better in small doses, rather than as an entire salad entree. My boyfriend liked it, though.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 19, 2005

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.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Ken Heffner

Cooking Level: Expert

Home Town: Perry Hall, Maryland, USA

Living In: Cary, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 9, 2004

This recipe was barely edible - way too vinegary for our tastebuds. Even after a day in the fridge, the vinegar only got stronger.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

TYPOGODDESS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 10, 2004

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.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Veronica

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2004

Instead of using Bok Choy I used a bag of Broccoli Slaw. It had more of a cole slaw texture plus the color was great. I loved the dressing and it went great with grilled salmon

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

NANCYEL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2004

The BEST hot slaw I've ever had -- and its my first attempt to make it myself! THANKS!!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 1, 2003

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!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

REDMOLLY

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2002

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.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

LORAC62

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 28, 2001

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.

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

Beth

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2001

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.

Was this review helpful? [ YES ]
13 users found this review helpful