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 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