Bok Choy Summer Slaw

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I fell in love with Bok Choy last summer and have been using it ever since.   I found some beautiful Bok choy at the Farmers market so I wanted to experiment with a few new ways to prepare it. It is a Chinese cabbage that is great in stir-fry, roasted, and in salads. Today I made a light and tasty summer slaw with it and it turned out fantastic.  

Bok choy is very low in calories, only 13 calories per 100 grams.  It is very rich source of many vital phyto-nutrients, vitamins, minerals and health-benefiting anti-oxidants. What is your favorite way to prepare? Answer in the comments below.

Bok Choy Summer Slaw

  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons raw organic honey
  • 2 teaspoons organic Dijon mustard
  • 1/4 teaspoon himilayan pink salt
  • 6 cups very thinly sliced bok choy, trimmed (I am using the bok greens for a later recipe)
  • 2 medium carrots, shredded
  • 3 scallions, thinly sliced
  •  1 yellow bell pepper or 3 little ones, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • toasted sesame seeds

Whisk vinegar, oil, honey, mustard and salt in a large bowl. Add bok choy, carrots, peppers, and scallions; toss to coat with the dressing. Top with cilantro and sesame seeds. 

I think this would be fabulous with thinly sliced chicken breasts and slivered almonds mixed in too. 

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