Recipe: Crunchy bok choy & cabbage salad

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Crunchy bok choy and cabbage salad video recipe

Zesty and crispy side dish.

This salad is similar to a coleslaw, but with a twist of flavors. The hoisin sauce adds a touch of sweetness while the ginger and garlic add some spice. Bonus, bok choy is a good source of omega-3, fiber, calcium and folate.

Serves 8

Ingredients

Salad

  • 1 head of Napa cabbage and/or bok choy
  • 3 bunches of scallions or chives
  • 2 medium carrots, shredded
  • 1 medium white radish/daikon radish
  • 2-4 tablespoons slivered almonds
  • ¾ cup chow mien noodles
  • Mandarin oranges, thinly sliced red or orange bell peppers or water chestnuts, optional
  • Cooked chicken, chickpeas or edamame, optional add-ins

Dressing

  • 2 tablespoons rice wine vinegar or vinegar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon chili oil or spicy stir fry sauce
  • Fresh minced garlic and/or ginger, optional

Directions

Place shredded cabbage and/or bok choy and sliced scallions in a large bowl. Add the shredded carrots and white radish to the bowl.

Toast slivered almonds in a skillet over medium-low heat for a few minutes, being careful not to burn almonds, set aside.

Combine remaining ingredients and optional ingredients, toss salad together.

In a small bowl, whisk together the rice wine vinegar (or vinegar), hoisin sauce, sesame oil and chili oil/stir fry sauce. If using optional dressing items add them now as well. Cover and chill until time to serve.

Note: You may want to double the dressing recipe if the salad is larger, about 4 quarts or more.

Dressing can be served on the side or tossed with salad. Top with toasted almonds.

Nutrition Facts (per serving):
80 calories, 3.5g fat, 210mg sodium, 10g carbohydrates, 3g protein, 2g fiber

Recipes from Cecelia Jacobson, Registered Dietitian for the Oregon Heart and Vascular Institute at PeaceHealth Sacred Heart Medical Center at RiverBend.

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Cecelia Jacobson RD

Dietitian

Cecelia Jacobson, RD, LD, CDCES, is a registered dietitian and certified diabetes care and education specialist for PeaceHealth in Oregon. She has been providing adult nutrition counseling and diabetes education for more than 20 years. Cecelia also conducts monthly cooking demonstrations, health fairs, and wellness outreach. She is passionate about helping her patients obtain sustainable diet and lifestyle changes in line with their goals. Cecelia grew up near Bellingham, Washington and graduated from Bastyr University. When she is not at work, you can find her outdoors or volunteering. She has ridden Cycle Oregon multiple times on the Candle Lighters, Ride For a Child team. She also loves to camp, hike and tend to her small garden to create culinary experiments at home.

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