Hot and Sour Slaw

Hot and Sour Slaw

24
jessica 0

"Bok choy is in the cabbage family, and is very popular in China. In this recipe, it is shredded to resemble a coleslaw, but that is where the resemblance to that creamy classic ends. This dish is very spicy and full of flavor. It not only tastes great, but is strangely fun to eat. If you have chile paste, use 2 teaspoons of that instead of the red pepper flakes."

Ingredients 1 h 15 m {{adjustedServings}} servings 55 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 55 kcal
  • 3%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Combine bok choy, red bell pepper, and scallions in a large bowl.
  2. In a smaller bowl, whisk together red pepper flakes (or chile paste), mustard, apple cider vinegar, garlic, ginger, sugar, salt, and oil.
  3. Pour this spicy dressing over the chopped vegetables, and toss well. Refrigerate for 1 hour, then toss again. Taste salad, and add more chile paste, salt, or sugar to taste before serving.
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Reviews 24

  1. 29 Ratings

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CARRIE ROBINSON
1/25/2004

This is really delicious! I never would have thought to put bok choy in a salad, I just thought it was for stir fry. I thought it would be bitter raw but it is not at all! I just kept eating it like it was a snack food. Highly recommended for a change from the usual salad.

LORAC62
1/25/2004

I really liked the vinegarette this recipe made, and it had a little zip. I made a salad with ingredients from the farmers market, and used this to dress it, and it was wonderful. I also used Nappa Cabbage and Bok choy combo and it was good.

Beth
1/25/2004

This was a wonderful, light salad for a hot summer day. It went well with barbecued Halibut. The left-overs went to work with me and received rave revues.