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Bok Choy and Radish Coleslaw

A member of the cabbage family, bok choy, is a leafy green vegetable loaded with vitamins A and C, minerals such as folate, iron, and calcium, as well as phytonutrients.

Less bitter than kale and more flavorful than collard greens, bok choy, can help: prevent cancer, reduce inflammation, strengthen bones, and support eye health.

Bok choy goes well with most types of Asian foods, especially stir fry, and makes a a terrific substitute for cabbage in slaws and salads.

Bok Choy and Radish Coleslaw

  • 1 pound baby bok choy*, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/2 pound daikon radish, peopled ams cut into matchsticks
  • 1 bunch red radishes, thinly sliced
  • 1/2 cup mint, thinly sliced
  • 1/2 cup basil, thinly sliced
  • 3/4 cup olive oil
  • 1/4 cup lime juice
  • 6 Tablespoons soy sauce**
  • 1 Tablespoon Dijon mustard
  • Salt and pepper, to taste
  1. Combine bok choy, onion, daikon, red radish, mint, and basil in a large bowl.
  2. Combine the lime juice, mustard and soy sauce in a blender. Blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated.
  3. Pour the dressing mixture over the vegetables and toss to coat.
  4. Season with salt and pepper.
  5. Refrigerate for 30 minutes
  6. When ready to serve remove from the refrigerator and drain excess liquid.

*You can use Napa cabbage in place of bok choy

**You can replace soy sauce with tamari or fish sauce

Serves 4