I love the crunch & color of this slaw, especially with the bok choy. Feel free to add other veggies as desired. Leftovers are great for a few days. Also good over rice, with a fried egg, in stir-fry, etc. I made it both with a de-seeded hot pepper, and with seeds, and both spice levels are yummy!
Adapted from fussfreeflavours.com
For the Salad
1/4 head cabbage
1 head bok choy
1 carrot
1 jalapeno or other hot pepper (de-seed for less heat)
1 bunch cilantro
For the dressing
1 tbsp sesame oil
1 tbsp tamari soy sauce
2 tsp maple syrup or honey
1 inch ginger root
1 lime, juiced
1 tbs sesame seeds (optional)
Instructions
Finely slice the cabbage & bok choy, or shred it. Peel and grate the carrot. Chop the cilantro.
Slice the hot pepper lengthways. De-seed for a mild spice. Leave seeds in for a punch of heat. Finely chop the hot pepper.
Measure out and mix the dressing ingredients (aside from the sesame seeds) and whisk together.
Add the dressing and chopped ingredients to a salad bowl and stir well.
Serve topped with the sesame seeds and a few extra coriander leaves.
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