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Under 30 Minutes

Baby Bok Choy Slaw

If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.

  • Prep:
  • Total Time:
  • Servings: 8

Photography: David Malosh

Source: Martha Stewart Living, February 2016


  • 3 pounds baby bok choy, trimmed and thinly sliced lengthwise
  • 1/3 cup unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon safflower oil
  • 2 chile peppers, such as Fresno or serrano, thinly sliced into rounds, ribs and seeds removed for less heat if desired
  • Coarse salt


  1. Toss together bok choy, vinegar, both oils, and chiles in a large bowl. Season with salt. Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes. Toss again before serving.


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