Advertisement
Ingredients
2 heads baby bok choy (about 1 pound), cored and very finely sliced
1 red onion, thinly sliced
½ pound daikon, peeled and cut into fine strips
1 bunch radishes, thinly sliced
½ cup fine strips of basil
½ cup fine strips of mint
½ cup lime juice
1 tablespoon Dijon mustard
6 tablespoons fish sauce (see note)
¾ cup vegetable oil
Kosher salt and freshly ground black pepper to taste
Nutritional analysis per serving (6 servings)
10 grams carbs; 296 calories; 20 grams monosaturated fat; 5 grams polyunsaturated fat; 2 grams saturated fat; 28 grams fat; 3 grams fiber; 1468 milligrams sodium; 3 grams protein; 4 grams sugar
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 by
Preparation
- 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.
Available at Asian markets or by mail order from Adriana's Caravan, (800) 316-0820.
Private Notes
Comments
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.
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.
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.
I really enjoyed this, but it was too salty for my husband to eat (and almost too salty for me), I would like to try it again and reduce the fish sauce and add a little sugar.
Delicious! But strange to use the dressing to 'wilt' the greens then pour off the dressing. Next time I will toss the greens with a good amount of sugar and salt, let sit until wilted and released water, then drain, rinse, spin dry in salad spinner, and add a 1/2 portion of the dressing. I also added sesame seeds.
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.