Reviewed: Oct. 26, 2011

This was really tasty! I used pre packaged shredded cabbage instead of bok choy. I thinly sliced red and yellow peppers and added the green onions. I used 1 tbsp less of cider vinegar, and added two shakes of hot sauce. I used sesame oil instead of vegetable oil. Delish, hot and tangy!

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Reviewer:

Chef Cee

Cooking Level: Professional

Home Town: Houston, Texas, USA

Living In: Miami, Florida, USA

Reviewed: Dec. 29, 2010

After reading the reviews I cut way back on the vinegar but that is the only change I made. This was a very nice change from your ordinary slaw. It was very colorful and pretty dish too. Thanks for the recipe!

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: Nov. 14, 2010

This salad is awesome!!!

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Reviewer:

thot

Reviewed: Mar. 8, 2010

I do not know how so many people liked this. It was way too vinegar-y. I found it also to be barely edible... what a waste of some delicious bok choy!

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Reviewer:

MisAlyss22

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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.

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Reviewer:

Little Wing

Cooking Level: Intermediate

Reviewed: May 11, 2009

Very yummy!! Will def make again.

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Reviewer:

Bostonbuns

Cooking Level: Intermediate

Home Town: Concord, Massachusetts, USA

Reviewed: Feb. 23, 2008

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

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Reviewer:

AMY282

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!

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Reviewer:

CATNMUS

Reviewed: May 22, 2007

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

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Reviewer:

AURORA625

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.

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