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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



  • 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


  • 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


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.