A member of the cabbage family, bok choy, is a leafy green vegetable loaded with vitamins A and C, minerals such as folate, iron, and calcium, as well as phytonutrients.
Less bitter than kale and more flavorful than collard greens, bok choy, can help: prevent cancer, reduce inflammation, strengthen bones, and support eye health.
Bok choy goes well with most types of Asian foods, especially stir fry, and makes a a terrific substitute for cabbage in slaws and salads.
Bok Choy and Radish Coleslaw
- 1 pound baby bok choy*, thinly sliced
- 1 medium red onion, thinly sliced
- 1/2 pound daikon radish, peopled ams cut into matchsticks
- 1 bunch red radishes, thinly sliced
- 1/2 cup mint, thinly sliced
- 1/2 cup basil, thinly sliced
- 3/4 cup olive oil
- 1/4 cup lime juice
- 6 Tablespoons soy sauce**
- 1 Tablespoon Dijon mustard
- Salt and pepper, to taste
- Combine bok choy, onion, daikon, red radish, mint, and basil in a large bowl.
- Combine the lime juice, mustard and soy sauce in a blender. Blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated.
- Pour the dressing mixture over the vegetables and toss to coat.
- Season with salt and pepper.
- Refrigerate for 30 minutes
- When ready to serve remove from the refrigerator and drain excess liquid.
*You can use Napa cabbage in place of bok choy
**You can replace soy sauce with tamari or fish sauce