Bok Choy and Fennel Slaw Bok Choy and Fennel Slaw

Food styling by David Grenier| Prop styling by Sabrina Linn Image by: Jeff Coulson

Crunchy fennel and bright green Shanghai bok choy come together in this tangy slaw. You can eat it right away, but it tastes best after it has chilled for a while.

  • Prep time 30 minutes
  • Total time 4 hours & 30 minutes
  • Portion size 8 servings

Ingredients

  • 3 tablespoons lemon juice
  • 2 tablespoons seasoned rice vinegar
  • 1 small garlic minced
  • 1/4 teaspoon each salt and pepper
  • pinch hot pepper flakes (optional)
  • 1/4 cup extra-virgin olive oil
  • 4 heads bok choy (about 350 g), thinly sliced
  • 1 bulb fennel trimmed, cored and thinly sliced
  • 1 carrots cut in matchsticks

Method

In large bowl, whisk together lemon juice, vinegar, garlic, salt, pepper and hot pepper flakes (if using). Slowly whisk in oil.

Add bok choy, fennel and carrot; toss to combine. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Nutritional facts per each of 8 servings: about

  • Fibre 2 g
  • Sodium 256 mg
  • Sugars 4 g
  • Protein 1 g
  • Calories 86.0
  • Total fat 7 g
  • Potassium 269 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 6 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 18.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 35.0
  • Vitamin C 42.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lunch & Dinner

Bok Choy and Fennel Slaw

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