Bok Choy Slaw

Bok Choy Slaw

Bok choy has crunchy stems and crinkled, spinach-like leaves.  Small heads of bok choy are called baby bok choy.  Of the baby bok choys, regular baby bok choy is whiter in colour, while Shanghai bok choy is a uniform green colour and not quite as sweet as regular baby bok choy.

Shanghai bok choy seems to be available year round and is a nice choice in the spring when our gardens and farms are just getting started.

Bok Choy Slaw - shanghai bok choy

Shanghai Bok Choy is a baby bok choy, less sweet and an even green in colour

Bok Choy Slaw is a crunchy Asian flavoured slaw. The combination of sesame, ginger and soya sauce gives a fresh tangy taste to this crisp vegetable.

Today I served this salad with grilled salmon filets, but it would go equally well with chicken or pork.


Bok Choy Slaw


  • 4 - 5 Shanghai Bok Choy (may substitute with Baby Bok Choy)
  • 1 Sweet red or yellow or orange or green pepper (sliced and then chopped into bite sized pieces)
  • 2 Tbsp sesame seeds (toasted)
  • 1/4 cup sweetened dried cranberries (craisins)


  • 5 Tbsp your best olive oil
  • 2 Tbsp ginger and honey balsamic vinegar (or substitute with white wine vinegar and 1/8 tsp ground ginger)
  • 2 Tsp rice wine vinegar
  • 1 Tsp sesame oil
  • 1 Tsp low sodium soya sauce
  • 1/2 Tbsp maple syrup (or honey)
  • 1/2 Tsp salt
  • freshly ground pepper


Wash the bok choy. Cut off the end and remove any damaged leaves. Thinly slice the bok choy along it's width. Once they are all thinly sliced, spin them in a salad spinner. Then remove them to a clean tea towel or paper towel and wrap. Place in the fridge to wick away the rest of the moisture and crisp the greens.
Bok Choy Slaw - shanghai bok choy
Wash the pepper, cut in half and remove the seeds. Slice the pepper lengthwise into 1/4 inch strips and then cut each strip into bite sized pieces.
Bok Choy Slaw - chop the pepper
Place the sesame seeds in a dry frying pan over high heat. Gently stir the sesame seeds until they start to brown. Take them off the heat to cool.
Bok Choy Slaw - toast the sesame seeds
Shake the olive oil, vinegars, sesame oil, soya sauce, maple syrup, salt and pepper in a jar and let set for about 10 minutes to blend the flavours. I like to use my "Magic Bullet" to mix my salad dressing ingredients (easy to use and clean)
Place the bok choy, sweet pepper, cranberries and toasted sesame seeds in a salad bowl.
Bok Choy Slaw - the prepared greens
Pour the dressing over the ingredients and toss until well combined. Serve immediately.
Bok Choy Slaw


Bok Choy Slaw — 2 Comments

  1. Hi Gin:
    I am going to use your blog as the theme for our cookbook club in September. Thanks for the great recipes!