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.
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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!
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.
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 exactly, but with just two minor adjustments based on previous reviews:
1)I only had 20 minutes for it to sit/marinade before serving time.
2)I poured out about a third of the "vinaigrette" before serving-other reviews said it was too soggy (and made better for leftovers, too!).
Five Jalapeno's is very tasty-hot, and we loved it, but is not for anyone that can't tolerate hot/spicy. I suggest reduce the Jalapeno's to 2 or 4, depending on the company you're serving.
The ginger at the end is a nice unique flavor with this salad. Don't forget it.
Best easy recipe for Bok Choy yet!
* 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
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This quick and easy side dish has delicate Asian flavors.
This super-quick sautéed vegetable is a great change of pace.
A crisp, colorful salad that brings a little heat with Thai and jalapeno chilies.