Fiery Bok Choy Coleslaw

    1 hour 30 minutes

    If you like spicy food, you'll love this Asian-themed coleslaw. It also makes a great filling for fresh spring rolls.

    9 people made this

    Serves: 10 

    • 1 head bok choy, finely grated
    • 1 cucumber, seeded and finely grated
    • 3 carrots, peeled and finely grated
    • 5 red chillies, seeded and finely grated
    • 5 jalapeno chillies, seeded and chopped
    • 3/4 cup (190ml) apple cider vinegar
    • 1/4 cup coarse-grain brown mustard
    • 1/4 cup soy sauce
    • 2 tablespoons agave syrup
    • 1/8 teaspoon roasted ground ginger
    • freshly cracked black pepper to taste

    Preparation:30min  ›  Extra time:1hour marinating  ›  Ready in:1hour30min 

    1. Place the grated bok choy, cucumber, carrots, and red chillies into a large salad bowl. Place the jalapeno chillies into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.

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    Reviews in English (12)


    Great, bold flavor! I omitted the jalapeno (I'm pregnant and can't tolerate super spicy right now) and subbed a few shakes of red pepper flakes, and I used fresh ginger because I don't have ground, and baby bok choy because it's what I had from the CSA. I used half the dressing, and that was plenty. I think the dressing really makes this salad--it's tangy and mustardy, but not overpowering. This would also be great with cabbage instead of bok choy. A definite keeper!  -  03 Oct 2010  (Review from Allrecipes USA and Canada)


    Sensational dressing! I adore spicy food and this hit the spot. Spicy-hot, tangy and slightly sweet; perfect side dish, but it would be fantastic on a hamburger, burrito, soft tacos, wraps, noodle soup and more. I used cabbage and serrano peppers. Will definitely make again to share! Thanks JWM!  -  25 Apr 2011  (Review from Allrecipes USA and Canada)


    ATE  -  03 Feb 2011  (Review from Allrecipes USA and Canada)