Recipe

Bok Choy Slaw

Accompanying newsletter: Bok Choy

For a great and contemporary version of the classic cabbage coleslaw, use bok choy. Its rich green leaves contrast beautifully with its white stalk to make a more visually appealing slaw. Plus bok choy is easier to digest and sweeter than is cabbage. As with a classic slaw recipe, embellish this salad with shredded carrot, or sliced daikon or radish, or chopped sweet pepper or celery. This slaw packs well in lunches and holds well, refrigerated.

Serves 4

4 large stalks bok choy
½ cup finely sliced red cabbage
3 scallions, chopped
¼ cup parsley or cilantro, chopped
½ teaspoon unrefined salt and freshly ground pepper to taste
½ teaspoon dill or caraway seeds, toasted
¼ cup extra virgin olive or hemp oil
1 tablespoon Dijon-style mustard
2 tablespoons lemon juice

Separate the bok choy stems from the leaves. Slice the bok choy stems into thin pieces. Stack the leaves and roll into a tube, slice into thin shreds and then halve or quarter these shreds to yield bite-sized pieces. Place stems and leaves in a bowl along with all other ingredients. With your hands mix and squeeze the ingredients together for a minute or until the vegetable pieces are lightly wilted. Serve.

May you be well nourished,

Rebecca Wood