Spicy Bok Choy Slaw Recipe - Allrecipes.com
Spicy Bok Choy Slaw Recipe
  • READY IN hrs

Spicy Bok Choy Slaw

Recipe by  

"This is not for the weak stomach; this spicy slaw is a nice addition when you want to add a side dish with an Asian flair. Refrigerate salad for at least an hour, but 24 is better to allow flavors to set. Serve by itself or on an Asian salad. Also makes a good spring roll filling. "

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins

    1 hr 30 mins


  1. Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2010

Great, bold flavor! I omitted the jalapeno (I'm pregnant and can't tolerate super spicy right now) and subbed a few shakes of red pepper flakes, and I used fresh ginger because I don't have ground, and baby bok choy because it's what I had from the CSA. I used half the dressing, and that was plenty. I think the dressing really makes this salad--it's tangy and mustardy, but not overpowering. This would also be great with cabbage instead of bok choy. A definite keeper!

Most Helpful Critical Review
Mar 08, 2015

The recipe is fine - just not my cup of tea. Or saucer of salad, I guess. I thought the mustard taste was overwhelming in the dressing. Maybe I'm just sensitive to mustard, but I was noticing a few comments said slightly sweet and I didn't get that. Just mustardy. I liked the veggie combo. I gave this three stars instead of two because I think it has great potential - I just need to tweak the dressing a little to suit my tastes. Husband loved it, teen son thought it was okay. I hope to try it again and alter the dressing. Thanks!


10 Ratings

Apr 25, 2011

Sensational dressing! I adore spicy food and this hit the spot. Spicy-hot, tangy and slightly sweet; perfect side dish, but it would be fantastic on a hamburger, burrito, soft tacos, wraps, noodle soup and more. I used cabbage and serrano peppers. Will definitely make again to share! Thanks JWM!

Feb 04, 2011


Jun 27, 2013

I have a ton of bok choy from the local farm, we can't eat mayo so we were missing out on Cole slaw... this is good. Only used four jalapenos tho. There is way too much dressing so I strained it after I realized it.

Apr 25, 2012

Sorry, I didn't much care for this recipe, but I must admit that I didn't add as many peppers as stated (I admit it - I didn't add any cherry peppers, and only 1 jalapeno). As written, it was just way too spicy for me, but I love bok choy, so I decided to try the recipe anyway, thinking it would still be good. It turned out extremely vinegary and bitter. I'm sure it is great as written though.

Feb 07, 2013

This is really good! I used four jalapenos and that was too much heat for me, so will use three next time. I am also going to marinate some steak in the dressing and then stir fry it. I think this recipe will make a great marinade!

Nov 23, 2012

I really liked this recipe. However, I used twice as much bok choy and none of the cherry peppers or cucumbers. It may be a little too tangy for my taste, but a great dressing, none-the-less.


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  • Calories
  • 50 kcal
  • 2%
  • Carbohydrates
  • 9.6 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.7 g
  • 1%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 485 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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