My inspiration for this slaw (other than the fact that I had a head of bok choy in my Abundant Harvest Organics box to use up) was twofold. One, I just had no desire for sautéing or stir-frying the bok choy. I just wasn't int he mood for limp greens. Two, it was one of those days where I needed most of the meal to be prepared ahead of time, so that I could get dinner all wrapped up and served in just a few minutes once we got home from lessons, classes, and clubs.
It seems, more and more, like most days are one of those days. Oy vey.
Anyway, this slaw was a hit. It was just what I needed... crisp and flavorful, easy to make, and holds up well in the fridge. As a matter of fact, after serving my husband and myself one serving each for dinner, I ate the rest of it with lunch the next two days. I didn't share, and I don't feel bad about it. It held up well for two days, but I doubt it would do much beyond that. The bok choy was absorbing enough of the dressing by the second day that it was starting to go limp.
It would work well as a salad to bring to a pot luck, as you can toss it and dress it ahead of time without it going yucky.
Bok Choy Slaw
from Maine Food and Lifestyle
1 large head of bok choy, cut cross-wise into thin strips
2-3 carrots, shredded
1/4 cup finely chopped chives
1/c cup sliced almonds
2 tablespoons toasted sesame seeds
4 Tablespoons vegetable oil
2 Tablespoons rice vinegar
2 Tablespoons sugar
1 Tablespoon soy sauce or tamari
1 Tablespoon toasted sesame oil
¼-½ teaspoon freshly grated ginger
Cut the bok choy into thin strips by rolling the leaves tightly together and cutting thin slices off of the end of the roll. Shred the carrots. Toss the bok choy, carrots, chives, almonds and sesame seeds in a large bowl and set aside.
Make the dressing by whisking together the remaining ingredients.
Pour the dressing over the salad and toss to make sure the dressing gets evenly distributed.
This is good served right away, and even better a few hours later!
