Bok-Choy-and-Radish Coleslaw
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2heads baby bok choy (about 1 pound), cored and very finely sliced
- 1red onion, thinly sliced
- ½pound daikon, peeled and cut into fine strips
- 1bunch radishes, thinly sliced
- ½cup fine strips of basil
- ½cup fine strips of mint
- ½cup lime juice
- 1tablespoon Dijon mustard
- 6tablespoons fish sauce (see note)
- ¾cup vegetable oil
- Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
296 calories; 28 grams fat; 2 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 10 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 3 grams protein; 1468 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
- Step 2
In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
- Step 3
Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.
- Available at Asian markets or by mail order from Adriana's Caravan, (800) 316-0820.
Private Notes
Comments
Agreed, it doesn't need extra salt as the fish sauce/mustard have that covered. Next time I might sprinkle chopped peanuts on top for some texture and a bit more substance. Also I didn't have enough radish, I substituted slivered carrot with good effect.
I made this slaw as directed, and my husband and I thought it was great. I added a bit of salt, but I think I would omit it next time as the dressing was tasty enough without it.
Delicious! But strange to use the dressing to 'wilt' the greens then pour off the dressing. Next time I will toss the greens with a good amount of sugar and salt, let sit until wilted and released water, then drain, rinse, spin dry in salad spinner, and add a 1/2 portion of the dressing. I also added sesame seeds.
I thought there was way too much oil so I used 1/3 of the oil called for and it was plenty. I love this dish otherwise.
This was absolutely delicious. No extra salt required, as others have said. One note is that it was quite a lot of extra marinade - keep in mind for repurposing for another dish.