Bok-Choy-and-Radish Coleslaw
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 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
Ingredient Substitution Guide
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.
Powered byPreparation
- 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.
Tip
- Available at Asian markets or by mail order from Adriana's Caravan, (800) 316-0820.
Private Notes
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Cooking Notes
Charlotte
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.
Nancy
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.
ML Ramsdale
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.
Mitch
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.
Cristina A
My new favorite salad! I didn't have the daikon or mint, but added extra bok choy and basil, plus a few chopped leaves of kale. Such a rich and flavorful dressing, which went well the next day with hard-boiled eggs and a bagel.
felsau
Delicious as-is! I served it with ginger roasted sweet potatoes, but I think it would’ve been amazing with salmon instead.
Thom
Used spring onions and a mix of different basils & mints. Also tossed in some cilantro that needed to be used. The bok choy was a red thin-stemmed variety from the farmer's market. Because there are just two of us, I set aside 1/2 the veggies and 1/2 the dressing in separate containers to mix for tomorrow night's leftovers.
Charlotte
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.
Nancy
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.
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