Hot and Sour Slaw

Hot and Sour Slaw


"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."


1 h 15 m servings 55 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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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  • 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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Your rating



  1. 29 Ratings


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 i...

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 us...

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.

This was a great recipe. I substituted half rice vinegar for the cider vinegar (for a more asian flavor), and added a little sesame oil at the end to give it a nuttier taste. I also added about ...

The BEST hot slaw I've ever had -- and its my first attempt to make it myself! THANKS!!

I agree with the previous reviewer that this was WAY too vinegary and not hot at all. Kudos for the idea of using bok choy in a salad. But I'll need to work on this one before I'd serve it to ...

Simple and excellent flavor. I made a couple of substitutions, including using shredded spinach instead of bok choy and chili-garlic sauce instead of chili paste and minced garlic. (It was what ...

This recipe was barely edible - way too vinegary for our tastebuds. Even after a day in the fridge, the vinegar only got stronger.

Instead of using Bok Choy I used a bag of Broccoli Slaw. It had more of a cole slaw texture plus the color was great. I loved the dressing and it went great with grilled salmon