Warm Asian Slaw

An elegant update on picnic fare. Here bok choy stands in for classic cabbage and mayo takes a hike in favor of a light sesame dressing. Modern and marvelous. AND COMPLETELY SALT FREE!!

Serves 4.

SODIUM CONTENT: 19 mg per serving


4 c. chopped bok choy (1 medium head)
1 c. shredded carrot (3 medium carrots)
2 sliced scallions (green and white portions)
1 t. minced garlic (1 clove)
1 T. minced fresh ginger (1-inch piece, peeled)
2 T. sesame oil
1 T. peanut oil
1 T. rice wine vinegar
1/2 t. sugar
1/2 t. ground white pepper


Heat oil in a saute pan over medium-high. Add scallions, garlic and ginger and cook, stirring, 1 minute. Add remaining ingredients and saute another 2 minutes. Remove from heat. Serve immediately, garnished with toasted sesame seeds if desired. Salad also can be covered and refrigerated until serving, and tastes equally great cold.

Print Friendly and PDF

This entry was posted in Salads and Dressings, Side Dishes. Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *