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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:
- Leftover Turkey Chowder recipe (it uses leftover mashed potatoes, too!)
- Curried Corn & Cheddar Chowder recipe
- Spicy Asian Noodle Soup
- New Waldorf salad with Lemon-Tarragon Vinaigrette
Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!