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. Most varieties of bok choy are available year-round in Asian markets and specialty food stores; look for locally grown varieties in season at farmers’ markets.
- 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
In a large bowl, combine the bok choy, red cabbage, shredded carrots, cilantro, and mango. Toss to combine. In a small bowl, whisk together the ingredients for the dressing and pour over the slaw. Garnish with additional cilantro leaves.
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