Arriving too early for my dim sum lunch date in Toronto’s Chinatown last weekend gave me loads of time to go grocery shopping. That’s the plus side. The minus side is that now I have lots of produce which needs to be eaten. Okay, that’s not really a minus at all.
An Asian twist on traditional cole slaw is one of the ways I found to capitalize on my bounty.
Here’s what happened.
Got some bok choy.
Bok Choy.
Sliced the bok choy as thinly as I could, then rinsed and drained it.
Sliced bok choy, being rinsed and drained.
Got some carrots.
Carrots.
Grated the carrots.
Grated carrots.
Decided to add sugar snap peas.
Sugar snap peas.
Sliced the peas finely.
Sliced sugar snap peas.
Substituted shallots for the green onions.
Thinly sliced scallions.
Made the dressing.
Rice vinegar, mustard, sugar, sesame oil and salt.
Tossed the vegetables with the dressing and got:
Crunchy Bok Choy Slaw
Crunchy Bok Choy Slaw.
The original recipe, from the American Heart Association website: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Crunchy-Bok-Choy-Slaw_UCM_442615_Recipe.jsp
Crunchy Bok Choy Slaw
A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.
Ingredients
1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups very thinly sliced bok choy (about a 1-pound head, trimmed)
1 cup sugar snap peas, thinly sliced (about 20 pods)
2 medium carrots, shredded
2 shallots, thinly sliced
Cooking Instructions
Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.
Looks great. I like the way you added in the sliced up peas and the shallots for color.