This sweet and tangy slaw made with bok choy is a refreshing twist on a summer favorite and a great way to use abundant garden produce.
Morning friends!
It’s another Wednesday, and time for this month’s recipe redux.
Here’s what we have in store.
Fresh from the Garden
The season of abundant produce is here. Whether your bounty comes from the farmers market, a CSA share, or your backyard, show how you’re using fresh July fruits or vegetables. Share your gardening wins — or lessons — too!
I can barely keep basil alive, so I don’t trust my gray thumb to supply anything reliably edible.
If I had to grow my own food, I’d probably be living off withered leaves and fruit flies.
There are “experts” for a reason — botany is not my area of expertise.
Being in New England, many crops peak later in the season, but one thing that’s abundant right now is
GREENS!
One of my July goals was to try a new fruit or vegetable each month.
I’ve tried kale, collards, spinach and mustard greens, but one green I’ve been avoiding is bok choy.
Honestly, I didn’t know what to do with it. After seeing a row of bok choy quietly judging me at the farmers market, I decided it was time to show them who was Queen of the Greens.
Summer to me means ice cream, watermelon, and a crisp slaw.
Mayo and celery seed wouldn’t do for my bok choy debut. I wanted heat, tang, sweet, salt, and crunch — and this slaw delivers. It’s the kind of dish that disappears fast.
No shame — it’s greens.
Bok Choy Slaw
5 Stars
4 Stars
3 Stars
2 Stars
1 Star
5 from 2 reviews
- Author: Emily Cooper, RDN
- Yield: 4 servings 1x
Ingredients
Units
Scale
- 1 small head bok choy (about 6 leaves)
- 1 large carrot, grated
- 1 clove garlic, minced
- 1 tablespoon Tamari*
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- ½ tablespoon honey
- ¼ teaspoon crushed red pepper
- ¼ cup crushed almonds
Instructions
- Rinse and chop bok choy into thin strips. Add to a large bowl.
- Grate the carrot and add to the bok choy.
- In a small bowl, whisk together the garlic, Tamari, rice wine vinegar, lime juice, olive oil, honey, and crushed red pepper.
- Pour the dressing over the vegetables and toss until thoroughly combined.
- Refrigerate for at least 30 minutes to allow flavors to meld.
- Transfer to a serving bowl and top with crushed almonds just before serving.
Notes
*If not strictly gluten-free, regular soy sauce can be used instead of Tamari.
- Category: Salads, Vegetables, Sides
Make it a great day!
Do you have a garden or CSA?
What’s in season where you are?