Taste the Air-Chilled Difference®

Asian Slaw With Corn & Bok Choy

by , Foster’s Market, Durham, North Carolina

Asian Slaw With Corn & Bok Choy
Quick Recipe
Easy Recipe

Serves 8 to 10

You should always wash your vegetables before using, but washing the cabbage and bok choy a day in advance will make them extra crispy. Wrap the greens in paper towels and refrigerate until ready to use. If bok choy isn’t available, use arugula, spinach, or romaine to add extra flavor and texture.

  • ½ head green cabbage, cored and thinly sliced
  • 1 head bok choy, cored and thinly sliced
  • 1 tablespoon olive oil
  • Kernels from 2 ears fresh corn
  • 2 cups snap peas, thinly sliced
  • 1 red, green, or yellow bell pepper, cored, seeded, and julienned
  • ¼ cup chopped cilantro
  • ¼ cup chopped parsley
  • Pinch red pepper flakes
  • Sea salt and freshly ground black pepper to taste
  • Cider-Honey Vinaigrette (recipe follows)

Place the cabbage and bok choy in a large bowl of ice water for about 30 minutes to help crisp. Drain thoroughly and pat dry. Wrap in paper towels and refrigerate until ready to mix. (This can be done a day in advance.)

Heat the olive oil in a large skillet over medium heat and add the corn and about ¼ cup water; bring to a simmer and remove from the heat. (If the corn is really fresh, you don’t even have to cook it. You can tell by tasting it; fresh corn should taste sweet, not starchy.) Allow to cool completely and drain if necessary.

In a large bowl, combine the cabbage, bok choy, corn, snap peas, peppers, cilantro, parsley, and red pepper flakes. Season with salt and pepper and drizzle with about half of the Cider-Honey Vinaigrette (recipe follows). Toss gently to mix and taste for seasonings; add more vinaigrette if desired. Cover and refrigerated until ready to serve.

    • Cider Honey Vinaigrette
    • ¼ cup apple cider vinegar
    • 2 tablespoons honey
    • Grated zest and juice of 1 orange
    • 1 teaspoon crushed red pepper flakes
    • 1 (1-inch) piece of ginger, peeled and grated
    • Sea salt and freshly ground black pepper to taste
    • ½ cup canola or safflower oil

    In a bowl, combine the apple cider vinegar, honey, orange zest and juice, red pepper flakes, ginger, salt, and pepper and whisk to dissolve the honey. Slowly whisk in the oil until thoroughly combined. Store refrigerated until ready to use.

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