We are really enjoying all the amazing vegetables that come home with us each week as part of our Community Supported Agriculture share that we have purchased for the season. I love the challenge of having to think outside of the box and use vegetables in new and exciting ways.
And if I’m being completely honest with you, I also hate having to think outside of the box and come up with different ways to prepare vegetables, many of which I’ve never even purchased on my own, so I have no idea what to do with them!
It definitely takes some research and some creativity to make sure we eat all the vegetables we are given every week. But on the bright side, I do think my cooking skills are improving a bit, as is my ability to think about what flavors might pair well together.
Last week we got bok choy. This is a very easy thing to throw into a stir fry. But that’s what I did with the bok choy we received the week before, and I wasn’t interested in repeating the same dish.
So I put my thinking cap and suddenly realized that the bok choy would be a great addition to a coleslaw recipe. Which, of course, would go wonderfully well with barbecue, which is one of my favorite dishes!
Farmer’s Market Slaw with Bok Choy
Ok, so here’s what I used to make my slaw:
One of the delightful and disgusting things about organic produce is that they are not as immune to little bugs who like to taste test. This year the bok choy was one of their very favorites. So…a little less for me to eat, but still plenty to work with! You’ll see here that in addition to the bok choy, I have an onion (the only thing not grown locally) and some beautiful carrots, a small head of red cabbage (I only used half of it), and a few green onions.
First, I shredded the cabbage using a grater. Next time I’ll just throw it in the food processor (I’ve used the same model for 10 years and it’s still going strong!)!
Next, I cut up some green onions. I actually used my beloved Kitchenaid Shearsto do the chopping here. So easy! Those are a major workhorse in my kitchen, so if you don’t have a pair, strongly consider adding them to your wish list!
Now it was time to chop up the bok choy. I should add here that everything you are preparing needs to be washed thoroughly before you chop it up. Bok choy tends to be really dirty around the bottom, so give it extra care. Gritty slaw is not so tasty. Be sure to cut off the very tough bottoms of your bok choy, and then chop them a few times before putting them in the food processor, just to help it out a bit. The above picture shows what mine looked like after just a few pulses.
Now let’s deal with these gorgeous carrots, shall we? Cut off the very bottoms as well as the very tops, then chop each carrot 3 or 4 times, depending on its size. And chop ’em up really good in the food processor until they look like this:
Aren’t these colors just awesome? I was SO excited as I was putting it all together! It just looks like summer!
Next I chopped up half an onion. The next time I do this, I’d just go with 1/4 of an onion. It wasn’t bad with 1/2 an onion, but for me, less is more when it comes to this particular vegetable. You may feel differently!
This is the sauce I made for the slaw. It is 1/4 cup mayo, 1/4 cup plain yogurt, 2 tsp sugar and 2 tsp apple cider vinegar. That’s it! It is yummy!!!!
When you combine all these great elements, this is your reward for your hard work:
Definitely give bok choy a try the next time you make coleslaw. It is absolutely delicious and is now my go-to for when it comes in my weekly basket. After all, it means barbecue is on the menu! 🙂
How do you use bok choy?
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FAQs
Bok choy, a Chinese cabbage, is tender, sweet, and stands up well to heat — making it perfect for stir-frying. Cook it simply with garlic, black bean sauce, or shiitake mushrooms for a delicious side dish, or incorporate it into a frittata or bowl of ramen for a more substantial bite.
What can I do with leftover bok choy? ›
Just stir fry it with lots of garlic, chicken bouillon powder, and salt! That's it!
How is bok choy prepared? ›
Put the bok choy in a steamer basket and place the basket over simmering water. Cook for about 6 minutes until the base of the bok choy is slightly tender. Test it with the tip of a knife, then serve. For best results, trim the stalks off before boiling, as the stalks take longer to cook than the leaves.
What does bok choy taste like? ›
Bok choy tastes similar to cabbage. It has a mild, fresh, and grassy flavor with a slight peppery kick. The stalks have a celery-like crunch, while the leaves are soft and crisp.
How do you get the bitterness out of bok choy? ›
Acidity can really bring a pleasant flavor out of bitter greens. If they're being used for a salad, it's good to add a vinaigrette with plenty of acidity to brighten it up. If you are sauteing, add some vinegar or citrus to the greens to finish them off.
Are you supposed to eat the stems of bok choy? ›
Traditional bok choy has dark, crinkly leaves and crisp, white stems; Shanghai bok choy has spoon-shaped leaves and jade green stems. The cool thing is that both the leaves and the stalks can be eaten, and this wonderful little plant is an excellent go-to for fiber, as well as for beta-carotene and vitamins C, K and A.
Is bok choy good for high blood pressure? ›
The vegetable is also high in potassium, magnesium, and calcium, all of which help to reduce your blood pressure naturally. Some studies show that eating sufficient potassium can help to lower sodium-induced high blood pressure.
Is it OK to eat bok choy everyday? ›
A meta-analysis and review of research in the journal Food Chemistry found that eating 100 grams of cruciferous vegetables, such as bok choy, every day was associated with a 10% reduction in the risk of death from any cause. (100 grams of cooked bok choy is a little more than a half-cup.)
When should I throw out bok choy? ›
Bok choy is a vibrant green vegetable. If the leaves are dull or light green, the bok choy has gone bad. Other signs to look for are if the stems have turned yellow and if spots have begun to appear on the leaves and stems.
What part of bok choy do you not eat? ›
All of Bok Choy is edible, so once you get to that point, you can chop up the stem and the bulb.
Bok choy offers many health benefits through its antioxidant and anti-inflammatory properties. It may support cardiovascular and bone health while potentially reducing the risk of certain types of cancer.
Why is bok choy so expensive? ›
The peak period of bok choy supply has not yet arrived. That is why the price of bok choy is likely to remain high for another two weeks. When the market supply volume grows, then the price will come down again."
What is the difference between bok choy and Chinese bok choy? ›
Regular bok choy has white stalks and dark green leaves with a crinkly texture, while Shanghai bok choy boasts wide, jade-colored stalks shaped like soupspoons.
What part of bok choy is bitter? ›
Generally speaking, the flavor of bok choy is mild and cabbage-like. Its green leaves are a little bitter, and the white stalks are juicy and retain their crunch even after cooking.
Is bok choy good for losing weight? ›
Not only is bok choy low calorie but it is also fiber and water rich, making it very filling. Eating foods such as bok choy may deter you from eating nutrient-void, calorie heavy processed foods. If you feel full and nourished, the less likely you will be to reach for those potato chips or cookies.
Is bok choy healthier raw or cooked? ›
Raw bok choy, like all cruciferous vegetables, contains an enzyme called myrosinase. Myrosinase can hinder thyroid function by preventing the body from absorbing iodine. Cooking deactivates it.
What part of the bok choy do you eat? ›
The leaves of the bokchoy can be eaten raw , the same way you eat spinach raw in salad, like every other raw food that you will eat make sure you wash it properly.
Is it better to steam or boil bok choy? ›
The best way to eat bok choy is to lightly steam or stir-fry it to retain its crisp texture. Overcooking makes it mushy. Bok choy has a delicious, mild flavor that pairs well with garlic, ginger, sesame oil, oyster sauce, soy sauce, chiles, or Whole30 peanut sauce.
Should I soak bok choy before cooking? ›
The simplest way to prep bok choy is to cut it in half lengthwise and submerge it in cold water for a few minutes. This will soften the dirt and allow you to remove it easily. Drain the water, check for dirt between the stalks, and run each half of bok choy under cold water.
to do the chopping here. So easy! Those are a major workhorse in my kitchen, so if you don’t have a pair, strongly consider adding them to your wish list!