Recipe by JW
"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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bok choy, finely shredded
cucumber, seeded and finely shredded
carrots, peeled and finely shredded
hot cherry peppers, seeded and finely shredded
jalapeno peppers, seeded and chopped
apple cider vinegar
coarse-grain brown mustard
roasted ground ginger
freshly cracked black pepper to taste
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!
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!
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!
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.
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Bok Choy Slaw
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 6
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