I’ve shared the below dressing recipe before in this article highlighting cruciferous vegetables:
This week I was working with a colleague, Jennifer Brown at the Forsyth County Cooperative Extension. They are a wonderful group of people, if you don’t know them, you MUST go by! Don’t live in Forsyth County? Pretty much every county has it’s own Cooperative Extension office that focuses on healthy eating, gardening and other useful consumer education tools. I hope yours is as good as ours!
Anyway, the point is that we are preparing for a cooking class to teach people how to use seasonal veggies. In May, we still have quite a bit of bok choi, an Asian cruciferous vegetable that sort of combines cabbage and spinach. I have always enjoyed it stir fried with mushrooms.
However, Jennifer found a recipe that you could make Asian slaw by simply cutting it up raw and dressing it. I tried it last weekend. It was really great and quite easy. I suggest you try it yourself this weekend!
Here’s the recipe. In my picture you will see I’ve topped it with grilled chicken. So good!
Bok Choi Slaw with Asian Dressing
- 1 bunch of bok choi (or several baby bok choi) – I think I had about 3 medium size ones.
- green onion, sliced thin
- toasted sesame seeds
- sliced toasted almonds
- minced garlic (2 cloves or so)
- olive oil (1/4 cup)
- sesame oil (3T)
- soy sauce (1/4 cup)
- rice vinegar (1/3 cup)
- Wash bok choi thoroughly (dirt can stick in the bottom)
- Slice bok choi thin. Cut crossways after sliced, if desired.
- Mix in green onion, sesame seeds and almonds
- Dress with asian dressing!
Enjoy it this weekend before it’s out of season!