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Originally posted in January 2013, I’m sharing again – it’s one of my favorite winter salads.
If you like your salads to be pretty, this Winter Bok Choy Slaw could definitely win the title of America’s Next Top Model, Salad Edition. I think it would be a great side (or topping) for some fish tacos or some grilled fish.
My husband, who is not a fan of “slaw” thought this was one of his favorite salads. I think it tastes better overnight in the fridge as the flavors seem to marry and the peppers mellowed.
3 Cups thinly sliced baby bok choy
Make sure it’s baby bok choy – because it will have more tender leaves.
1 Cup grated carrot
1 Cup thinly sliced purple cabbage
1 ripe mango, peeled, pitted and diced
I think next time I’ll add two mangos. I liked this part of it a lot. The sweet mangos help cut the spice in the jalapeño.
1 small jalapeño chile, seeded and finely chopped
Make sure and use latex gloves when you seed and chop a jalapeno pepper. You do not want seed juice in your eyes. Believe me. If you don’t like spice, start with 1/2 jalapeno – you can always add more if you want more kick.
1/2 cup chopped cilantro
2 Tablespoons lime juice (use fresh)
1 Tablespoon agave nectar
I used honey.
2 tsp. toasted sesame oil
This has a very strong flavor, don’t overdo it
1 tsp. low-sodium tamari
1/2 cup toasted almonds, chopped
HOW TO PREPARE
1.) Combine bok choy, carrot, cabbage mango, jalapeño and cilantro in a large bowl.
2.) Add lime juice, agave, sesame oil and tamari. Toss to combine.
3.) Garnish with smoked or toasted almonds
Add chicken if you want a more substantial meal.
Source: This recipe was adapted from the January/February 2013 issue of Vegetarian Times.
This salad recipe is part of our Soup and Salad recipe series! You might also like: