The definition of slaw in my mind includes the word “mayonnaise.” Cringe. I will never eat the stuff but no judgement if ya do. But I concocted a tangy version minus the mayo. One ingredient of interest here is the little green bulbous wonder known as bok choy.
You may have stumbled upon it in stir-frys, but today it’s goin RAW. If you don’t know what it is or think it’s a new type of hip hop move read on. Also known as Chinese White Cabbage bok choy is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves (Source: Food Lover’s Companion). When purchasing choose bunches with firm, white stalks topped with crisp, green leaves. Oh and GOOD TO KNOW that it’s available all year-round in most markets.
Nutritionally: It trumps regular red or white cabbage in that it packs loads of beta-carotene. Health bonus? It contains a decent amount of calcium and is an excellent source of Vitamin C.
Serves: Many and can easily be doubled
* means see notes at end of recipe
- 1 green apple, sliced thinly
- 1/2-whole red cabbage, chopped and shredded
- 1-2 bok choy heads, chopped and shredded
- 2-3 tablespoons *tahini
- 1-2 Tablespoons pure maple syrup
- 2-3 Tablespoons rice vinegar
- 3 Tablespoons freshly squeezed lime juice
- Add-Ins (optional) pomegranate seeds, black sesame seeds (click to read about their nutrition)
Pre-Prep: Remove the outer stems and clean individually because sand sometimes gets caught in their base (that would not be pleasant to chew on sand now would it?).
For the Dressing:
Combine all ingredients and whisk until it thickens a bit. Note that the tahini is a bit chunky and thick, just mash it with the back of a spoon if it gives you trouble. This dressing is meant to be played with, if you like a sweeter taste add more maple syrup, if you’re more into the tartness squeeze a bit more lime juice.
For the salad:
Combine cabbage, bok choy and apple in a large salad bowl. Toss in the optional Add-Ins. Drizzle and toss the veggies with the dressing and place in refrigerator for approximately 30 minutes.
- You don’t have to use all the dressing, if you have leftovers drizzle it on steamed or roasted veggies, like sweet potatoes.
- Toss in other veggies such as shredded carrots or combine with other greens such as arugula
- Toasted Peanuts sprinkled on top would be a nice addition!
*Tahini-is a sesame seed paste found in most markets. It has a very robust nutty flavor. For another recipe to try using Tahini make your own Sweet Potato Hummus!
Serve and ENJOY!
DO YOU HAVE A DIFFERENT OR SIMILAR VERSION OF COLESLAW? HAVE I CONVERTED YOU TO BOK CHOY AND CABBAGE?
Another Must Try!