Sunday, July 5, 2009

Bok Choi Slaw (adapted from

1/4 cup white vinegar
1 tablespoon toasted sesame oil
1 teaspoon fish sauce
1 tablespoon sugar
2 teaspoons Dijon-style mustard (I like Beaver brand)
1/4 teaspoon Kosher salt
1/2 teaspoon freshly ground pepper
6 cups thinly sliced bok choi (about 1 pound, trimmed)
1 small head red cabbage, thinly sliced
2 medium carrots, shredded
3 scallions, thinly sliced on the diagonal

Whisk vinegar, sesame oil, fish sauce. sugar, mustard, salt and pepper in a large bowl until sugar dissolves. Add bok choi, cabbage, carrots and scallions; toss to coat with dressing. Chill until ready to serve.

serves 8-10

Also good as condiment for hot dogs and sausages.


  1. Great blog, Nanci! I (I'll be lurking here a lot. LOL) I'll definitely be trying this when we get back to the States. I don't think I could find bok choi to save my life in Germany!

    Garden spot sounds perfect for us! Have you heard of any other set-ups like it in the Tacoma area?

  2. I'd try this site to find a CSA farm in that area since it would probably be too far for me to drive up any "extra" we get :-)