Baby Bok Choy Slaw

This quick and easy to make slaw has Asian flavours with a touch of spiciness in the form of fresh red chillies.
Baby Bok Choy Slaw
Recipe type: Side Dish
Serves: serves 8
Prep time: 
Total time: 
  • 1.25 kg baby bok choy, trimmed and thinly sliced lengthwise
  • ⅓ cup unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon safflower oil
  • 2 chilli peppers, thinly sliced into rounds (ribs and seeds removed for less heat if desired)
  1. Toss together bok choy, vinegar, both oils, and chillies in a large bowl. Season with salt.
  2. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes.
  3. Toss again before serving.
If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.



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