Bok Choy Coleslaw
What is Bok Choy?
Bok Choy (also known as Pak Choi) may not be one of America’s most popular vegetables. We ourselves made it through almost three decades of life before ever hearing of the stuff. But while this Asian cabbage may not be the first veggie you’ll find a grocery stores, it’s a gardener’s good friend. Cold-hardy and vigorous, it’s a great addition to the earliest plants found in a spring garden.
How to Use Bok Choy
But once you’ve produced such an unusal (though easy to grow) vegetable, you face a new challenge: how on earth do we eat it?
It’s generally a tasty addition to stir fries, but this year, we think we’ve really cracked the Bok Choy code with a quick, easy, and delicious Bok Choy coleslaw recipe straight from the farm kitchen and enjoyed by (almost) all the family. With a tangy, yogurt based sauce, it’s a great side to enjoy with grilled meats, pulled pork, or tacos.
Bok Choy Coleslaw Ingredients
A few simple, healthy ingredients make this Bok Choy Coleslaw recipe great.
Bok Choy: one large or two medium heads (about four cups chopped). If you don’t have bok choy from your own garden, you may well find it at a spring farmers market. It’s even worth a look at your local grocery store.
Carrots
Onion
Fresh herbs of choice: oregano and parsley are both great options. Try cilantro for a Mexican twist.
For the Sauce:
Yoghurt
Olive Oil
Honey
Mustard
Lemon Juice (substitute lime if you are going Mexican)
Smoked Paprika
Cumin
Salt and pepper
How to make Bok Choy Coleslaw
Finely chop one large (or two medium) head(s) of Bok Choy and half an onion and add to a large bowl. Add three or four grated carrots.
In an separate bowl, combine all the dressing ingredients stirring well to incorporate the oil.
Add the dressing to the bowl and stir well.
Chill for several hours to allow flavors to combine.
Bok Choy coleslaw keeps well in the fridge for several days.
Bok Choy (Pac Choi) Coleslaw
Ingredients
Vegetables
- 4 cups bok choy (one large or two medium heads)
- 3-4 carrots
- 1/2 onion
- 1/2 cup fresh herbs of choice (optional) parsely, oregano, and cilantro all work great
Dressing
- 1/2 cup yogurt
- 1/4 cup olive oil
- 1 tbsp mustard
- 1 tbsp lemon juice substitute lime juice for a Mexican twist
- 1 tbsp honey
- 1/2 tsp salt
- 1 tsp cumin
- 1 tsp smoke paprika
Instructions
- Chop Bok Choy, onion, and herbs (optional). Grate carrots. Add to a large bowl.4 cups bok choy (one large or two medium heads), 3-4 carrots, 1/2 onion, 1/2 cup fresh herbs of choice (optional)
- In a separate bowl, combine all dressing ingredients.1/2 cup yogurt, 1/4 cup olive oil, 1 tbsp mustard, 1 tbsp lemon juice, 1 tbsp honey, 1/2 tsp salt, 1 tsp cumin, 1 tsp smoke paprika
- Add dressing to vegetables and stir well to combine
- Chill for several hours (ideally) before serving. Stores well in the fridge for a few days.
