Chinese cuisine can be exotic but it can also be colorful and highly nutritious. Such is the case with the Chinese Coleslaw recipe you see below. It’s made with Bok Choy and mixed with carrots, cucumbers, red pepper, and crunchy water chestnuts. The homemade dressing is light and low in fat with a sprinkling of fresh ginger and crushed red pepper.
Enjoy this recipe!
Chinese Coleslaw with Bok Choy
- 3 Tbsp white wine vinegar
- 1 tsp organic raw sugar
- 1 tsp low sodium soy sauce
- 1/2 tsp minced fresh ginger
- 1/3 tsp Chinese 5 Spice seasoning *
- 1 tsp toasted sesame seeds
- 1/4 tsp crushed red pepper flakes
- 2 small Persian cucumbers or 1 medium cucumber
- 1 cup of chopped bok choy leaves and stems
- 1/2 cup of shredded peeled carrots
- 1/2 sweet red pepper finely chopped
- 1 can 6 oz sliced water chestnuts (drained)
- 1 tbsp of fresh cilantro leaves chopped.
- 1-2 tsp of dark sesame oil
- In a large salad bowl, mix together the vinegar, sugar, soy sauce, ginger, 5 spice seasoning, garlic, toasted sesame seeds and red pepper flakes.
- Add the chopped cucumbers, bok choy, carrots, red peppers, sliced water chestnuts, and cilantro.
- Drizzle the sesame oil on top and toss.
Bok Choy is a staple in Asian cooking and is one of the world’s healthiest foods. As a cruciferous vegetable, it’s a cancer fighter and is rich in beta-carotene. Beta-carotene helps prevent eye disease, particularly macular degeneration. It’s a healthy source of fiber that is high in vitamins and minerals including calcium which is important for older women to maintain bone density.
I love to cook with baby Bok Choy because it’s so tender. Saute it on a stove with a little olive oil and use it as a side dish as I did with my Wild Salmon with Bok Choy recipe.
Because of the wonderful colors and crunch in this Chinese Coleslaw, it makes a fun and delicious potluck dish for your next party or picnic.
Are you a coleslaw fan? Are you willing to try it with an Asian twist? Please leave a comment below.