Winter Bok Choy Slaw
 
 
Author:
Recipe type: Salad
Ingredients
  • 3 Cups thinly sliced baby bok choy - Make sure it’s baby bok choy – because it will have more tender leaves.
  • 1 Cup grated carrot
  • 1 Cup thinly sliced purple cabbage
  • 1 ripe mango, peeled, pitted and diced - I think next time I’ll add two mangos. I liked this part of it a lot. The sweet mangos help cut the spice in the jalapeño.
  • 1 small jalapeño chile, seeded and finely chopped - Make sure and use latex gloves when you seed and chop a jalapeno pepper. You do not want seed juice in your eyes. Believe me. If you don’t like spice, start with ½ jalapeno – you can always add more if you want more kick.
  • ½ cup chopped cilantro
  • 2 Tablespoons lime juice (use fresh)
  • 1 Tablespoon agave nectar
  • I used honey.
  • 2 tsp. toasted sesame oil - This has a very strong flavor, don’t overdo it
  • 1 tsp. low-sodium tamari
  • ½ cup toasted almonds, chopped
Instructions
  1. Combine bok choy, carrot, cabbage mango, jalapeño and cilantro in a large bowl.
  2. Add lime juice, agave, sesame oil and tamari. Toss to combine.
  3. Garnish with smoked or toasted almonds
Recipe by A Happy Hive at https://ahappyhive.com/winter-bok-choy-slaw/