For a milder flavor, reduce the amount of red pepper flakes. If you enjoy heat, feel free to add more! If you don't have fresh ginger root, you can substitute 1/2 teaspoon of ground ginger. This slaw is best when freshly made, but it can be stored in an airtight container in the refrigerator for up to 2 days.
Hot and Sour Slaw
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PREP TIME15 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 15 mins
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SERVING6 People
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VIEWS96
This isn't your grandma's slaw! Freshly shredded bok choy takes center stage, delivering a crisp counterpoint to a vibrant, spicy dressing. This slaw is an exciting explosion of flavors and textures that will awaken your palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate9 g
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Fiber2 g
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Protein3 g
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Saturated Fat0 g
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Sodium504 mg
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Sugar5 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large bowl, combine the shredded bok choy, thinly sliced red bell pepper, and chopped green onions. (5 minutes)
02 Step
Recipe View In a separate, smaller bowl, whisk together the red pepper flakes (or chile paste), Dijon mustard, cider vinegar, minced garlic, minced ginger, sugar, salt, and vegetable oil until well combined. (3 minutes)
03 Step
Recipe View Pour the spicy dressing over the chopped vegetables in the large bowl. Toss thoroughly to ensure all the vegetables are evenly coated. (2 minutes)
04 Step
Recipe View Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld and the vegetables to slightly soften. (60 minutes)
05 Step
Recipe View Before serving, toss the slaw again. Taste and adjust seasonings as needed, adding more chile paste, salt, or sugar to your preference. (2 minutes)
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Please Rate
Harmon Gibsonauer
Dec 19, 2024So easy to make and a great way to use bok choy. Will definitely be making this again.
Naomi Howe
Dec 9, 2024This slaw is addictive! The perfect balance of sweet, sour, and spicy.
Julia Rogahn
Aug 20, 2024I made this for a potluck and it was a huge hit! Everyone loved the unique flavor.