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Spicy Bok Choy Slaw


  • 1-1/4 heads bok choy, finely shredded

  • 1-1/4 cucumber, seeded and finely shredded

  • 3-1/2 carrots, peeled and finely shredded

  • 6 hot cherry peppers, seeded and finely shredded

  • 6 jalapeno peppers, seeded and chopped

  • 3/4 cup and 2 tablespoons and 1 teaspoon apple cider vinegar

  • 1/4 cup and 2 teaspoons coarse-grain brown mustard

  • 1/4 cup and 2 teaspoons soy sauce

  • 2 tablespoons and 1-1/4 teaspoons agave syrup

  • 1/8 teaspoon roasted ground ginger

  • freshly cracked black pepper to taste

Total Time: 1hr 30 min Prep: 30 min Cook: 0 min
Yield: 12 Level: easy


  1. 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.