Spicy Bok Choy Slaw

Spicy Bok Choy Slaw

9
JW 1

"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

1 h 30 m servings 50 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 9.6g
  • 3%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

9
  1. 10 Ratings

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Most helpful positive review

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 grou...

Most helpful critical review

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 ...

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 grou...

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, n...

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...

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 j...

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 th...

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.

This is a fantastic tasting, zingy salad! I cut 1 star for it being too hot for the average person and for the "shredding of cucumbers". P.I.T.A.! First time I made this, I followed recipe exac...

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 ...