Bok Choy Slaw Recipes

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BOK CHOY SALAD



Bok Choy Salad image

Depending on what I have at home, I sometimes use only the sunflower kernels or almonds in this bok choy salad. This recipe makes a big amount, perfect for cookouts or reunions. -Stephanie Marchese, Whitefish Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10 servings.

Number Of Ingredients 11

1 head bok choy, finely chopped
2 bunches green onions, thinly sliced
2 packages (3 ounces each) ramen noodles, broken
1/4 cup slivered almonds
2 tablespoons sunflower kernels
1/4 cup butter
DRESSING:
1/3 to 1/2 cup sugar
1/2 cup canola oil
2 tablespoons cider vinegar
1 tablespoon soy sauce

Steps:

  • In a large bowl, combine bok choy and green onions; set aside. Save seasoning packet from ramen noodles for another use. In a large skillet, saute the noodles, almonds and sunflower kernels in butter until browned, about 7 minutes. Remove from the heat; cool to room temperature. Add to bok choy mixture., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over salad and toss to coat.

Nutrition Facts : Calories 240 calories, Fat 19g fat (5g saturated fat), Cholesterol 12mg cholesterol, Sodium 386mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

CRUNCHY BOK CHOY SLAW



Crunchy Bok Choy Slaw image

I found this recipe on Yahoo.com while searching for recipes using bok choy as an ingredient. I haven't made this yet, but it sounds delish and easy to prepare. If you try it before I do, please share your thoughts in the review process.

Provided by Happy Hippie

Categories     Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups bok choy, very thinly sliced
2 medium carrots, peeled and shredded
2 scallions, thinly sliced

Steps:

  • Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.
  • Toss to coat with the dressing.

CRUNCHY BOK CHOY SLAW



CRUNCHY BOK CHOY SLAW image

Categories     Salad     Vegetable     Side     No-Cook     Vegetarian     Quick & Easy     Low Cal     High Fiber     Summer

Yield 4 people

Number Of Ingredients 8

1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
2 medium carrots, shredded
2 scallions, thinly sliced

Steps:

  • 1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing. Nutrition Information Servings Per Recipe: 4 PER SERVING: 33 cal., 2 g total fat 132 mg sodium, 4 g carb. (1 g fiber), 1 g pro.

BABY BOK CHOY SLAW



Baby Bok Choy Slaw image

If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 30m

Number Of Ingredients 6

3 pounds baby bok choy, trimmed and thinly sliced lengthwise
1/3 cup unseasoned rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon safflower oil
2 chile peppers, such as Fresno or serrano, thinly sliced into rounds, ribs and seeds removed for less heat if desired
Coarse salt

Steps:

  • Toss together bok choy, vinegar, both oils, and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving.

BOK-CHOY-AND-RADISH COLESLAW



Bok-Choy-and-Radish Coleslaw image

Provided by Molly O'Neill

Categories     salads and dressings, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

2 heads baby bok choy (about 1 pound), cored and very finely sliced
1 red onion, thinly sliced
1/2 pound daikon, peeled and cut into fine strips
1 bunch radishes, thinly sliced
1/2 cup fine strips of basil
1/2 cup fine strips of mint
1/2 cup lime juice
1 tablespoon Dijon mustard
6 tablespoons fish sauce (see note)
3/4 cup vegetable oil
Kosher salt and freshly ground black pepper to taste

Steps:

  • In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
  • In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
  • Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 25 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 4 grams, TransFat 0 grams

BOK CHOY, CARROT, AND APPLE SLAW



Bok Choy, Carrot, and Apple Slaw image

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Steps:

  • Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
  • In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g

BOK CHOY, CARROT AND APPLE SLAW



Bok Choy, Carrot and Apple Slaw image

Another recipe from the Everyday Food magazine (I modified for quantity). We tried this one tonight, and loved it. Another bonus was that it was very easy to prepare.

Provided by PanNan

Categories     Apple

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 heads baby bok choy
1 teaspoon coarse salt (divided)
1 apple, peeled and cut into matchstick pieces
1 carrot, peeled and cut into matchstick pieces
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons canola oil
1/2 teaspoon grated fresh ginger
freshly grated pepper

Steps:

  • Cut bok choy in half lengthwise.
  • Cut stem off as well as any bruised leafy tops.
  • Rinse each half thouroughly to remove any grit.
  • Slice each half crosswise into thin strips.
  • Place all in a colander.
  • Rinse lightly and shake until most of water has drained.
  • Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
  • Place a canned good on top of the plate to weigh it down.
  • Meanwhile place apple and carrot matchstick pieces in a medium bowl.
  • Add lemon juice, canola oil, and ginger.
  • Add bokchoy to the bowl with the apple and carrot.
  • Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
  • Stir and refrigerate for at least 15 minutes before serving.

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