READY IN 1½ hrs

Spicy Bok Choy Slaw

Read Reviews (6)

"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. " — JWM

Directions

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.

Kitchen-Friendly View

PREP 30 mins
READY IN 1 hr 30 mins

Reviews More Reviews

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!

—marljong

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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!

—KymInNM

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6 Ratings

Feb 04, 2011

ATE

—Vikki

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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.

—KRANEY

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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!

—colleenw

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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.

—ezmars

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Nutrition

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.

Nutritional Information

Spicy Bok Choy Slaw

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 50
Calories from Fat: 6

% Daily Value *
Total Fat 0.7g 1 %
Saturated Fat 0.1g < 1 %
Cholesterol 0mg 0 %
Sodium 485mg 19 %
** Potassium 303mg 8 %
Total Carbohydrates 9.6g 3 %
** Dietary Fiber 1.7g 7 %
Protein 2g 4 %
** Sugars 5.4g
** Vitamin A 115 %
** Vitamin C 64 %
** Calcium 9 %
** Iron 9 %
** Thiamin 7 %
** Niacin 9 %
** Vitamin B6 15 %
** Magnesium 8 %
** Folate 26 %

* 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.