Bok Choy And Radish Coleslaw Recipes

BOK-CHOY-AND-RADISH COLESLAW

Bok-Choy-and-Radish Coleslaw image

Provided by Molly O'Neill

Categories salads and dressings, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 11

Ingredients

2 heads baby bok choy (about 1 pound), cored and very finely sliced
1 red onion, thinly sliced
1/2 pound daikon, peeled and cut into fine strips
1 bunch radishes, thinly sliced
1/2 cup fine strips of basil
1/2 cup fine strips of mint
1/2 cup lime juice
1 tablespoon Dijon mustard
6 tablespoons fish sauce (see note)
3/4 cup vegetable oil
Kosher salt and freshly ground black pepper to taste

Steps:

In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
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.
Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

Nutrition Facts : @context http, Calories 296, UnsaturatedFat 25 grams, Carbohydrate 10 grams, Fat 28 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 1467 milligrams, Sugar 4 grams, TransFat 0 grams

BOK CHOY AND RADISHES

Bok Choy and Radishes image

This is such a great-tasting, good-for-you bok choy recipe. The simple dish capitalizes on the flavors of spring. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 head bok choy
2 tablespoons butter
1 tablespoon olive oil
12 radishes, thinly sliced
1 shallot, sliced
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt

Steps:

Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces., In a large cast-iron or other heavy skillet, cook bok choy stalks in butter and oil until crisp-tender, 3-5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, 3 minutes.

Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

BOK CHOY, CARROT, AND APPLE SLAW

Bok Choy, Carrot, and Apple Slaw image

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 20m

Number Of Ingredients 8

Ingredients

1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Steps:

Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g

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