Halve the bok choy lengthwise, keeping the cores intact. Place the bok choy in an even layer on a parchment-lined baking sheet and drizzle with a few teaspoons of olive oil. Season the halves with a pinch of salt and other spices, if desired. Test Kitchen tip: If your bok choy is very large, consider quartering it instead of halving.
This Asian-inspired bok choy dish with pine nuts and toasted sesame seeds tastes delicious over jasmine rice. If you use normal-sized bok choy, slice it in half before cooking. You can cook any green leafy vegetables this way and if you want a vegetarian version, just omit the fish sauce.
Spicy Bok Choy Slaw Recipe
Our bok choy recipes often appear in soups and stir fry recipes, but it can also be shredded for slaw, steamed, sauteed, or try braising baby bok choy. Bok choy is a great source of nutrients, including vitamins A and C, with minimal calories.
Bok choy is really versatile, and can also be grilled, braised, and enjoyed raw like in this slaw. Bok choy is a great addition to any salad, it’s mild tasting and the stalks are very crunchy. For this slaw, I separated the stalks and leaves, then cut the stalks into thin slices and shredded the leaves.
Bok Choy Slaw is a crunchy Asian flavoured slaw. The combination of sesame, ginger and soya sauce gives a fresh tangy taste to this crisp vegetable. Today I served this salad with grilled salmon filets, but it would go equally well with chicken or pork.
Bok choy, pak choi, bok choi—no matter how you spell it, this non-heading cabbage is a staple of Asian cuisine. While it is not wrong to call it Chinese cabbage, the term is usually reserved for the crinkly-leafed heads of Napa cabbage. Both Napa cabbage and bok choy are Asian greens in the larger cabbage family.
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Baby Bok Choy Slaw Recipe
This Bok Choy Slaw is a simple recipe but oh so flavorful. It will go with almost any Asian style meal that you choose as a side dish.
The bok choy and radish slaw is delicious on its own and can be served in many other ways as a side salad or even garnished on top of a burger. These particular tacos tasted extra delicious after a long and hot day spent in the dirt.
Bok choy slaw. 2 baby bok choy 1 carrot ½ telegraph cucumber 2 spring onions 1 tablespoon sesame oil ¼ cup mayonnaise Juice of 1 lemon. To serve 8–10 tortilla wraps (store-bought)
Trim the root end from the bok choy; cut the bok choy in half lengthwise, then crosswise into ¼-inch-wide pieces. Peel the apple, if desired; core and cut into matchsticks. Measure 1½ teaspoons [1 TBL] apple cider vinegar; save the rest for another use.
Bok Choy Fennel Salad. Salad. 4 cups finely chopped bok choy or cabbage or broccoli slaw; 1 large carrot shredded or use 1 cup shredded carrots from the store; 1 fennel bulb, trimmed and finely sliced into sticks; 1/2 cup red onions thinly sliced – optional – or sub red cabbage thinly sliced; 1 apple, cored, cut into match sticks or diced
How to Make Bok Choy Slaw: 13 Steps (with Pictures)
Finally, a simple homemade slaw tops these bad boys. I went with bok choy leaves instead of cabbage because its so bright and green, but also because its softer. So this slaw is a little more malleable than a traditional slaw.