Bok-Choy-and-Radish Coleslaw Recipe

Name: Bok-Choy-and-Radish Coleslaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 heads baby bok choy (about 1 pound), cored and very finely sliced; 1 red onion, thinly sliced; 1/2 pound daikon, peeled and cut into fine strips; 1 bunch radishes, thinly sliced; 1/2 cup fine strips of basil; 1/2 cup fine strips of mint; 1/2 cup lime juice; 1 tablespoon Dijon mustard; 6 tablespoons fish sauce (see note); 3/4 cup vegetable oil; Kosher salt and freshly ground black pepper to taste

Servings: persons

2 heads baby bok choy (about 1 pound), cored and very finely sliced
1 red onion, thinly sliced
1/2 pound daikon, peeled and cut into fine strips
1 bunch radishes, thinly sliced
1/2 cup fine strips of basil
1/2 cup fine strips of mint
1/2 cup lime juice
1 tablespoon Dijon mustard
6 tablespoons fish sauce (see note)
3/4 cup vegetable oil
Kosher salt and freshly ground black pepper to taste

1
In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint.
2
Set aside.
3
In a blender, combine the lime juice, mustard and fish sauce and blend on high.
4
While the motor is running, slowly drizzle in the oil until it is fully incorporated.
5
Pour the mixture from the blender over the cabbage mixture and toss to coat.
6
Season with salt and pepper.
7
Refrigerate for 30 minutes.
8
Remove the slaw from the refrigerator and drain excess liquid.
9
Serve with roast lamb or beef.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 heads baby bok choy (about 1 pound), cored and very finely sliced, 1 red onion, thinly sliced, 1/2 pound daikon, peeled and cut into fine strips, 1 bunch radishes, thinly sliced, and more.

Yes, Bok-Choy-and-Radish Coleslaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bok-Choy-and-Radish Coleslaw

How did you like this recipe?

Frequently Asked Questions