Tags
bok choy, bok choy slaw, radishes, raw bok choy, salad recipes, sesame seeds, summer CSA recipes
Emmy Cooks is Foodista’s Food Blog of the Day today! What a nice compliment. If you’ve made your way here from there, welcome. We’re glad to have you. Grab a fork and come dig in!
I’ve had a bok choy and radish slaw rattling around in my brain ever since I saw this recipe on another beautiful Northwest blog (did you check out yesterday’s?), The Plum Palate. I had in mind a radish slaw that gave me the first hope that I could ever love radishes, and I envisioned the pungent flavors of raw bok choy and spicy radishes tamed with a bit of sweetness and the acid bite of vinegar. Do you do that too, imagine how things should taste and then tweak until you get them there? I was happy with how this turned out, and even happier after the flavors had the chance to blend for an hour or so.
Bok Choy Slaw with Radishes: First make the dressing by mixing 4 Tbsp. neutral-tasting oil, 3 Tbsp. apple cider vinegar, 2 Tbsp. soy sauce, 2 Tbsp. maple syrup, 1 Tbsp. sesame oil, and 1 tsp. freshly-grated ginger. In a medium salad bowl, combine a finely-shredded head of bok choy (or a few baby bok choy) with a grated carrot, several thinly-sliced radishes, and a thinly-sliced scallion. Sprinkle with toasted sesame seeds. Toss with a generous amount of the dressing, then taste and adjust the flavors with more dressing or more onion. Refrigerate the salad for at least an hour before serving to allow the flavors to meld. Stir well, garnish with more sesame seeds, and serve with a slotted spoon (the vegetables will release some additional liquid as they sit).
Congratulations on being featured! It’s a well-deserved honor. And I love the recipe, too–I’m mad for radishes, so any opportunity to eat them in a new form is welcome.
Then you should definitely check out that all-radish slaw I linked to above–yum!
Nice blend of flavors. I would never have thought of maple syrup and sesame oil. I have to try this!
I can’t take credit for the combination, but I can take credit for increasing the proportion of maple syrup! Yum. :)
Maple syrup is awesome. Kudos for changing the proportions!
I agree with the above – well-deserved recognition. You have a beautiful blog. Congratulations! And it is such a surprise and honor to be mentioned here! Thank you for your kind words. Your version of bok choy slaw sounds delicious. I’m always looking for ways to love radishes, too. They’re so pretty, I want to love them more than I do. Take care!
Thank YOU for the always-inspiring recipes and photos! I really loved this one for both its taste and looks, as well as the opportunity to dispatch bok choy and radishes in one fell swoop! :)
That is nice! I shall check it out. This slaw looks delicious – far more interesting than one’s average slaw!
It is definitely an unconventional slaw–but a good one! :)
There’s nothing like a little unconventional food!
Congratulations on being featured! It’s never even crossed my mind to eat bok choy raw, but this looks great.
Me neither! That’s why I read theplumpalate.com–for the good ideas. :). And thanks!
congratulations! This looks amazing :) Raw food = good food.
I agree that it’s hard to beat a good salad!
Very well done indeed. Lovely looking dish too.
Best,
Conor
Aren’t vegetables attractive? This decorates a dinner table nicely. And it tastes good, too! ;-)
That looks very good and so different than what I’m used to!! Yum!
I love to find new ways to use vegetables. I had never eaten bok choy raw before, but it worked well with the flavors in this dressing!
Sometimes when I get bok choy from the co-op I don’t feel like making yet another stir fry, this looks like a super fresh and delicious way to use it up
I need an Emmy Cooks cookbook with an index at the back…. I’m always forgetting all your brilliant ideas…
I need an index too! But the thought of making one from the hundreds of recipes on the site is daunting.
Since you’re starting a fresh blog I’ll tell you what I wish I’d done from the beginning: use detailed categories and ingredient tags, and just have an index of those. Too late for me, but not for you! :)
Yes, I’ve got a fresh start to keep it all organized, gotta figure out how to do it right, I think I really need a proper recipe page, something like on Oh She Glows (though obviously not the same format)
Yum…. I can almost feel the crunch by looking at this photo! I wish I’d had this for dinner tonight. Beautiful photo, beautiful salad!
Beautiful salad; the colours immediately caught my eye and drew me right in. All I need is a fork!
Congratulations on the Foodista recognition!