If you like your salads to be pretty, this Winter Bok Choy Slaw could definitely win the title of America’s Next Top Model, Salad Edition. I think it would be a great side (or topping) for some fish tacos or some grilled fish.
My husband, who is not a fan of “slaw” thought this was one of his favorite salads. I think it tastes better overnight in the fridge as the flavors seem to marry and the peppers mellowed.
- 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
- Combine bok choy, carrot, cabbage mango, jalapeño and cilantro in a large bowl.
- Add lime juice, agave, sesame oil and tamari. Toss to combine.
- Garnish with smoked or toasted almonds
Add chicken if you want a more substantial meal.
Source: This recipe was adapted from the January/February 2013 issue of Vegetarian Times.
Do you like to make salads when it’s cold outside? What’s your favorite to make?