Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Bok Choy Slaw with Thai Chili Lime Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 11 reviews

A vibrant and refreshing Bok Choy Slaw tossed with a zesty Thai chili lime dressing, featuring crunchy radicchio, sweet carrots, and garnished with roasted peanuts and crispy fried shallots. Perfect as a light side dish or a healthy snack, this slaw combines fresh vegetables with a tangy, flavorful dressing in just 20 minutes.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Dressing

  • 2 tbsp rice vinegar
  • 2 tbsp soy sauce
  • 1.5 tsp fish sauce (or more to taste)
  • 1.5 tbsp lime juice
  • 1.5 tbsp coconut brown sugar
  • 0.25 oz garlic (grated, 1 large clove)
  • 2 tbsp peanut oil
  • 1 small Thai red chili (seeds removed and diced)

Slaw

  • 11 oz baby bok choy (1 large bulb, separated into stems and leaves, thinly sliced)
  • 2.5 oz radicchio (about 1/3 of a small head, thinly sliced into long strips)
  • 3 oz carrot (julienned into thin long strips)
  • Roasted peanuts (for garnish)
  • Crispy fried shallots (for garnish)

Instructions

  1. Make the dressing: In a measuring cup, combine rice vinegar, soy sauce, fish sauce, lime juice, coconut brown sugar, and grated garlic. Stir until the sugar dissolves completely. Slowly drizzle in the peanut oil while whisking vigorously to emulsify the dressing. Remove the seeds from the Thai red chili, dice finely, and stir into the dressing. Set aside.
  2. Prepare the bok choy: Trim off the bottom end of the bok choy to separate the stem from the leafy part. Cut the stems into thin strips by quartering lengthwise and slicing thinly lengthwise to resemble shaved fennel. Stack the bok choy leaves, roll them lengthwise, and slice into long, thin strips.
  3. Clean and dry bok choy: Place both sliced stems and leaves into a large bowl, rinse multiple times to remove any dirt. Drain thoroughly and pat dry with a clean kitchen towel to avoid sogginess in the slaw.
  4. Slice radicchio and carrots: Thinly slice the radicchio into long strips. Julienne the carrots into very thin and long strips using a julienne Y-peeler or similar tool for the best texture.
  5. Assemble the slaw: Transfer the sliced bok choy stems and leaves, radicchio, and carrots to a large serving plate or bowl.
  6. Add dressing just before serving: Pour the prepared dressing over the salad only 5 to 10 minutes before serving to prevent the vegetables from softening and releasing excess liquid, which could dilute the flavor.
  7. Garnish and serve: Toss the slaw gently to coat everything well with the dressing. Sprinkle generously with roasted peanuts and crispy fried shallots on top. Serve immediately for the best texture and flavor.

Notes

  • To keep the slaw crisp, add the dressing shortly before serving—no more than 10 minutes ahead.
  • Adjust the amount of fish sauce to taste depending on your preference for saltiness and umami.
  • You can substitute peanut oil with another neutral oil if allergic, but it adds a distinctive flavor.
  • Use a julienne peeler for carrots to achieve thin, uniform strips which blend well in the slaw.
  • If you prefer less heat, remove all seeds from the Thai chili or reduce the quantity.
  • For a vegan version, substitute fish sauce with additional soy sauce or tamari.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Thai

Find it online: https://avascooking.com/bok-choy-slaw-with-thai-chili-lime-dressing-recipe/