Crunchy Bok Choy Slaw

August/September 2006

Your rating: None Average: 3.7 (75 votes)

A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.

"I did the same as the two above and used agave rather than sugar and added an extra tsp as well. Instead of the green onion I used a shallot as that's all I had and I added a sprinkle of toasted sesame seeds and sunflower seeds for an...
Crunchy Bok Choy Slaw

Makes: 8 servings, 3/4 cup each

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  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
  • 2 medium carrots, shredded
  • 2 scallions, thinly sliced


  1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.


Per serving: 33 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g added sugars; 1 g protein; 1 g fiber; 132 mg sodium; 185 mg potassium.

Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (40% dv).

Exchanges: 1 vegetable

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