This is not for the weak stomach; this spicy slaw is a nice addition when you want to add a side dish with an Asian flair. Refrigerate salad for at least an hour, but 24 is better to allow flavors to set. Serve by itself or on an Asian salad. Also makes a good spring roll filling.

JW

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Recipe Summary

prep:
30 mins
additional:
1 hr
total:
1 hr 30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers 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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Nutrition Facts

50 calories; protein 2g 4% DV; carbohydrates 9.6g 3% DV; fat 0.7g 1% DV; cholesterolmg; sodium 484.7mg 19% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/04/2010
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! Read More
(20)

Most helpful critical review

Rating: 3 stars
03/08/2015
The recipe is fine - just not my cup of tea. Or saucer of salad I guess. I thought the mustard taste was overwhelming in the dressing. Maybe I'm just sensitive to mustard but I was noticing a few comments said slightly sweet and I didn't get that. Just mustardy. I liked the veggie combo. I gave this three stars instead of two because I think it has great potential - I just need to tweak the dressing a little to suit my tastes. Husband loved it teen son thought it was okay. I hope to try it again and alter the dressing. Thanks! Read More
(2)
14 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/04/2010
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! Read More
(20)
Rating: 5 stars
04/26/2011
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! Read More
(16)
Rating: 4 stars
02/04/2011
ATE Read More
(12)
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Rating: 4 stars
04/25/2012
Sorry I didn't much care for this recipe but I must admit that I didn't add as many peppers as stated (I admit it - I didn't add any cherry peppers and only 1 jalapeno). As written it was just way too spicy for me but I love bok choy so I decided to try the recipe anyway thinking it would still be good. It turned out extremely vinegary and bitter. I'm sure it is great as written though. Read More
(5)
Rating: 5 stars
06/27/2013
I have a ton of bok choy from the local farm we can't eat mayo so we were missing out on Cole slaw... this is good. Only used four jalapenos tho. There is way too much dressing so I strained it after I realized it. Read More
(5)
Rating: 5 stars
02/07/2013
This is really good! I used four jalapenos and that was too much heat for me so will use three next time. I am also going to marinate some steak in the dressing and then stir fry it. I think this recipe will make a great marinade! Read More
(4)
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Rating: 4 stars
11/23/2012
I really liked this recipe. However I used twice as much bok choy and none of the cherry peppers or cucumbers. It may be a little too tangy for my taste but a great dressing none-the-less. Read More
(4)
Rating: 3 stars
03/08/2015
The recipe is fine - just not my cup of tea. Or saucer of salad I guess. I thought the mustard taste was overwhelming in the dressing. Maybe I'm just sensitive to mustard but I was noticing a few comments said slightly sweet and I didn't get that. Just mustardy. I liked the veggie combo. I gave this three stars instead of two because I think it has great potential - I just need to tweak the dressing a little to suit my tastes. Husband loved it teen son thought it was okay. I hope to try it again and alter the dressing. Thanks! Read More
(2)
Rating: 4 stars
10/29/2013
This is a fantastic tasting zingy salad! I cut 1 star for it being too hot for the average person and for the "shredding of cucumbers". P.I.T.A.! First time I made this I followed recipe exactly but with just two minor adjustments based on previous reviews: 1)I only had 20 minutes for it to sit/marinade before serving time. 2)I poured out about a third of the "vinaigrette" before serving-other reviews said it was too soggy (and made better for leftovers too!). Five Jalapeno's is very tasty-hot and we loved it but is not for anyone that can't tolerate hot/spicy. I suggest reduce the Jalapeno's to 2 or 4 depending on the company you're serving. The ginger at the end is a nice unique flavor with this salad. Don't forget it. Best easy recipe for Bok Choy yet! Read More
(2)