The definition of slaw in my mind includes the word "mayonnaise." Cringe. I will never eat the stuff but no judgement if ya do. But I concocted a tangy version minus the mayo. One ingredient of interest here is the little green bulbous wonder known as bok choy.

You may have stumbled upon it in stir-frys, but today it's goin RAW. If you don't know what it is or think it's a new type of hip hop move read on. Also known as Chinese White Cabbage bok choy is a mild, versatile vegetable with crunchy white stalks and tender, dark green leaves (Source: Food Lover's Companion). When purchasing choose bunches with firm, white stalks topped with crisp, green leaves. Oh and GOOD TO KNOW that it's available all year-round in most markets.

Nutritionally: It trumps regular red or white cabbage in that it packs loads of beta-carotene. Health bonus? It contains a decent amount of calcium and is an excellent source of Vitamin C.

RECIPE

Serves: Many and can easily be doubled

* means see notes at end of recipe

Ingredients:

1 green apple, sliced thinly
1/2-whole red cabbage, chopped and shredded
1-2 bok choy heads, chopped and shredded
2-3 tablespoons *tahini
1-2 Tablespoons pure maple syrup
2-3 Tablespoons rice vinegar
3 Tablespoons freshly squeezed lime juice
Add-Ins (optional) pomegranate seeds, black sesame seeds (click to read about their nutrition)

Pre-Prep: Remove the outer stems and clean individually because sand sometimes gets caught in their base (that would not be pleasant to chew on sand now would it?).

Methods:

For the Dressing:

Combine all ingredients and whisk until it thickens a bit. Note that the tahini is a bit chunky and thick, just mash it with the back of a spoon if it gives you trouble. This dressing is meant to be played with, if you like a sweeter taste add more maple syrup, if you're more into the tartness squeeze a bit more lime juice.

For the salad:

Combine cabbage, bok choy and apple in a large salad bowl. Toss in the optional Add-Ins. Drizzle and toss the veggies with the dressing and place in refrigerator for approximately 30 minutes.

Chefs Tips:

You don't have to use all the dressing, if you have leftovers drizzle it on steamed or roasted veggies, like sweet potatoes.
Toss in other veggies such as shredded carrots or combine with other greens such as arugula
Toasted Peanuts sprinkled on top would be a nice addition!

*Tahini-is a sesame seed paste found in most markets. It has a very robust nutty flavor. For another recipe to try using Tahini make your own Sweet Potato Hummus!

Serve and ENJOY!

DO YOU HAVE A DIFFERENT OR SIMILAR VERSION OF COLESLAW? HAVE I CONVERTED YOU TO BOK CHOY AND CABBAGE?

Another Must Try!

Maple Glazed Roasted Squash & Arugula Salad

A Very Veggie Sandwich