Baby Bok Choy Slaw

Name: Baby Bok Choy Slaw
Prep time: 10 min
Total time: 30 min
Yield: 8 servings
Ingredients: 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

Recipe photo courtesy of David Malosh

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.

Source: Martha Stewart Living, February 2016

30 mins 10 mins 8

Total Time Prep Servings

Ingredients

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

Directions

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.