Nov 26 2007
Bok choy coleslaw
Cabbage is in season, and I am trying to figure out new ways to use the vegetable. Chinese cabbage is somewhat easier to use than head cabbage and often it is quicker to work with. This is a fast way to make a head of bok choy disappear. It isn’t a new way to use cabbage by any means, but most folks don’t usually use bok choy when making a coleslaw.
1 – Chop one large head of bok choy (about four or so unpacked cups worth) into pieces and strips. Add carrot, onion, radish, fruit or anything else that you like in coleslaw.
2 – Stir in one tablespoon of the vinegar of your choice. Add two or three tablespoons of mayonnaise or salad dressing. Add one teaspoon of salt and a bit of mustard.
3 – Mix and your done. The most time consuming part of the process is washing and chopping the bok choy.
Warning: this stuff is very addictive. Kristin and I ate almost the whole bowl in one sitting. Be warned…
5 responses so far
Hey, where did you get those carrots??!
“Expired” bag of baby carrots…
Oh, that explains it. I got all excited and thought that carrots had come to the market.
OMG – I need more – STAT!
Do you know any good Bok Choy ferments? I have a ton… literally, and I need to put it up.