What a combination – the heat from the chili sauce, the sweetness from the mango, and the crunch from all the vegetables make for a texture and flavor explosion. The dressing has a hint of nutty sesame oil and tamari adds a wonderful depth of flavor. Baby bok choy is perfect for this slaw, as the larger variety is not as tender when raw and has a more distinct cabbage flavor. This is a great spin on traditional cole slaw; the Asian influences really shine here. Try this slaw alongside seared scallops, grilled trout burgers, or roasted pork tenderloin. To read about Baby Bok Choy, click here.
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Calories per serving: 170 per serving
Prep time: 10 minutes
Total time: 10 minutes
For the Slaw:
3 cups baby bok choy, thinly sliced
1 cup red cabbage, thinly sliced
1 cup shredded carrots
1 mango, cubed
1/2 cup cilantro, roughly chopped
For the Dressing:
2 tbsp. grapeseed oil
1 tbsp. seasoned rice vinegar
1 tbsp. chili garlic sauce
1 tbsp. tamari
1 tsp. sesame oil
salt and pepper to taste
1. In a large bowl, combine the bok choy, red cabbage, shredded carrots, cilantro, and mango. Toss to combine.
2. In a small bowl, whisk together the ingredients for the dressing and pour over the slaw. Garnish with additional cilantro leaves.