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This bok choy slaw is a quick, no-cook Asian salad that’s light, crisp, and loaded with flavor. Thinly shredded veggies are tossed in a bold Thai-style chili lime dressing and topped with crunchy peanuts and crispy fried shallots for the perfect texture.
Follow my tips on preparing the vegetables and when to add the dressing so your slaw stays crisp—not soggy—with maximum flavor. Just like my Napa Cabbage Slaw, it’s a refreshing summer side dish for grilled meats, burgers, or sandwiches.
Table of Contents
Why this recipe works
Bok choy is one of my favorite Chinese leafy greens—it’s super versatile. I sauté it, roast it, blanch it… and yes, it tastes amazing raw too. You can check out all my bok choy recipes to see how many ways you can use it.
If you’ve ever had a soggy or bland slaw, this recipe fixes that. You’ll learn how to slice baby bok choy just right so it stays crisp and how to build a Thai-style dressing that’s zesty, nutty, and full of flavor—with no mayo. It’s a simple and versatile side dish that’s fresh and gluten-free.
Ingredient notes
From choosing the right type of bok choy to what oil works best in the dressing, here’s what you need to make a crisp and crunchy Thai bok choy coleslaw with perfectly balanced flavors.
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Baby Bok Choy
I use one large bulb of baby bok choy, around 11 oz. (312gram). It’s milder and more tender than regular bok choy, with thinner stems and softer leaves—perfect for raw salads. Look for bright green leaves and firm, tight stems.
If you’re using regular bok choy, go for the inner stalks so it’s less fibrous. Slice everything super thin so it’s still easy to eat raw.
TIP: Only rinse the bok choy after you’ve sliced it so you can get to the crevices and it doesn’t turn soggy.
Radicchio
Just a little goes a long way. It adds beautiful color and a slightly bitter bite that balances out the dressing. Slice it into thin strips so it blends well without overpowering.
Carrots
Sweet and crisp, it gives the slaw a refreshing crunch. I recommend using a julienne Y-peeler to get long, thin ribbons that match the texture of the pak choi.
Thai Chili Lime Dressing
Soy sauce, fish sauce, lime juice, and coconut sugar make a bold, punchy base—zesty, savory, a little sweet, and funky in the best way.
Peanut oil gives the dressing body and a nutty flavor that really makes the whole salad shine—in my testing, this was my favorite oil. Whisk it in at the end to emulsify everything so it coats the veggies just right. Add a little red chili if you like a kick.
TIP: Use gluten-free soy sauce or coconut aminos to keep this salad gluten-free.
Roasted Peanuts + Crispy Shallots
Crunchy, salty, and packed with flavor! Crispy fried shallots and peanuts add crunch and a toasted nutty flavor that brings everything together. They give the dish a classic Thai salad finish.
How to Make Bok Choy Slaw (Without Ending Up Soggy)
This low-carb Thai slaw is all about texture—crisp, thinly sliced veggies with just enough dressing to coat, not drown. Here’s exactly how to prep everything and when to add the dressing for a truly crunchy slaw that’s fresh and vibrant at the table.
- Make the Thai Chili Lime Dressing
The order matters when mixing the Thai coleslaw dressing. Add the ingredients from vinegar to garlic first, and stir until the sugar dissolves. Then slowly drizzle in the peanut oil, whisking to emulsify the dressing—this will give you a thicker texture that coats the salad well.
Remove the chili pepper seeds before you dice them to moderate the heat, and add those last.
TIP: Thai cooking is all about balanced flavors adjusted to your taste. If you prefer a spicy Asian slaw, add more chili. If it’s too spicy, a pinch more sugar will help balance it—that’s why there’s always sugar on the table at Thai restaurants!
- How to Slice Baby Bok Choy (So It Stays Crunchy)
- Separate the stems and leaves. This helps with even texture.
- Stems: Quarter them lengthwise first, then slice each quarter into thin strips, like shaved fennel.
- Leaves: Stack a few leaves, roll them up, and slice lengthwise into long ribbons.
- Rinse and dry well: Once everything is sliced, transfer it to a large bowl, rinse thoroughly, and pat everything dry with a clean towel. Any leftover moisture will water down the dressing and soften the veggies too fast.
TIP: Keep everything thin and even help the slaw stay light and crunchy, and let the dressing coat every bite.
- Slice the Radicchio and Carrots
- Radicchio: Thin strips to blend into the mix without making the slaw taste bitter.
- Carrots: A julienne Y-peeler makes long, thin shreds that match the other veggies in size and crunch.
- Toss Only Right Before Serving
Add the dressing 5 to 10 minutes before serving. This gives it time to soak in without wilting the veggies.
Tip: Only toss what you plan to eat. Keep the rest of the veggies and dressing stored separately so they stay fresh.
- Garnish and Serve Right Away
Finish your Oriental slaw with a generous sprinkle of roasted peanuts and crispy shallots. Serve immediately for the best crunch.
What to serve with Thai bok choy salad?
Pair this light and crunchy bok choy lime slaw with your favorite grilled protein or skewers for a full summer meal. This flavor-forward vegetable salad is especially good with Asian-style dishes where the bold, zesty flavor can shine. Add crispy tofu or grilled tempeh to keep it vegetarian!
- Skewers: For fun family gatherings, you can’t go wrong with kabobs! Try these easy air fryer chicken skewers, bang bang chicken skewers, or marinated beef and broccoli kabobs.
- BBQ Meats: For flavorful grilled and BBQ options, I recommend these Vietnamese grilled chicken drumsticks or Kalbi (Korean short ribs) with a homemade gluten-free sauce.
- More Salad: I can’t get enough of this grilled peach avocado salad summer months! Bring them both along and you’ll be a BBQ potluck superstar.
ChihYu’s helpful tips
- Slice everything thin—and keep the shape consistent. Long, thin strips stay crisp and soak up the dressing better. Similar shapes make each bite balanced and easy to eat—nothing too chunky or awkward.
- Peanut oil brings it all together. It gives the dressing body and a nutty flavor that makes the slaw shine. Whisk it in at last to emulsify. If needed, sub with light olive oil (not extra virgin).
- Only dress before serving. Toss the slaw with dressing 5 to 10 minutes before serving so it stays fresh and crunchy, not soft or watery.
- Make it ahead (but keep it separate). You can prep the veggies and dressing 1–2 days in advance. Just store them separately and keep the veggies dry.
- Use paper towels to store. Line your container with paper towels to absorb moisture and keep the veggies crisp in the fridge.
FAQs
Make sure the veggies are sliced thin, rinsed well, and patted completely dry. Only toss in the dressing 5-10 minutes before serving so they stay fresh and crisp.
It has a mild kick from the red chili, but you can leave it out if you’re sensitive to spice. The flavor is still bold, zesty, and super refreshing without it.
Yes—just prep the veggies and dressing separately. Store the veggies dry in the fridge and combine everything right before serving for the best texture.
Once dressed, let it sit for 5 to 10 minutes at room temperature to let the flavors come together—then serve right away for max crunch.
Try these fresh Asian veggie sides next!
If you love this healthy and crunchy slaw, give some more of my refreshing Asian side dishes a try—they’re perfect for light, summer meals!
- Bok choy stir fry with a Chinese garlic sauce
- Bok choy salad with a creamy toasted sesame dressing
- Snow pea leaves stir fry in a light garlic sauce
- Stir fried bean sprouts with snow peas and crispy shallots
Bok choy slaw with Thai chili lime dressing
Ingredients
For the Thai chili lime dressing:
- 2 tbsp rice vinegar
- 2 tbsp soy sauce
- 1.5 tsp fish sauce or more to taste
- 1.5 tbsp lime juice
- 1.5 tbsp coconut brown sugar
- 0.25 oz. garlic grated, 1 large clove
- 2 tbsp peanut oil
- 1 small Thai red chili
For the slaw:
- 11 oz baby bok choy 1 large bulb, slice into thin strips
- 2.5 oz radicchio 1/3 of one small, slice into thin strips
- 3 oz carrot 1 small but chubby one, julienned (use a julienne Y-peeler)
Garnish:
- Roasted peanuts
- Crispy fried shallots
Instructions
Dressing:
- In a measuring cup, add ingredients from vinegar to garlic. Stir until the sugar is dissolved then slowly drizzle in the peanut oil while whisking to emulsify the dressing. Remove the chili pepper seeds and dice to small bits and add them to the dressing. Set the dressing aside ready to use.
Bok choy:
- Make a thin slice to trim away the bottom end and make another cut to separate the stem from the leafy part.
- How to slice bok choy stem to thin strips: Quarter the bok choy stem (lengthwise) then thinly slice each quarter lengthwise into thin pieces and strips so that it’s similar to shaved fennel.
- How to slice bok choy leaves to thin strips: Stack a few bok choy leaves and roll them up lengthwise, slice it (also lengthwise) into long thin strips.
- Rinse and pat dry: Transfer both the stems and leaves into a big bowl and rinse a few times to clean. Drain well and pat dry with a clean kitchen towel.
Radicchio and carrots:
- Thinly slice the radicchio into long thin strips. To julienne the carrots, I recommend using a tool such as a julienne Y-peeler to create very thin and long strips.
How to serve:
- Transfer the bok choy (stems and leaves), radicchio, and carrots into a large serving plate.
Add dressing right before serving:
- Only pour-in the dressing 5 to 10 minutes before you are ready to serve as the vegetables will soften and produce more liquid to dilute the dressing.
Garnish and serve right away:
- Once pour-in the dressing, toss to coat well. Sprinkle over plenty of roasted peanuts and crispy fried shallots on top and serve right away.
Notes
- Peanut oil makes a difference and enhances the dressing flavor – highly recommend you don’t swap it. If you must, use light olive oil as a substitute.
- The dressing is Thai-inspired and on a thinner side (no-mayo) so once it’s combined with the vegetables, allow it to sit at room temperature for 5 to 10 minutes to allow the flavor to melt together then serve right away.
- Thinly sliced (julienned) vegetables: Thinly sliced veggies are very important to make this slaw a success. It tastes the best when the vegetables are sliced correctly – thin, long strips, julienne style.
- Only combine the dressing and the vegetables right before serving. The vegetables will soften over time and dilute the dressing and not be as crunchy.
- Toppings: The roasted peanuts and fried shallots are a must. Don’t skip them. They add not only crunch but also a touch of Thai-flavor to the salad, making it really special.
- Make-ahead: You can prepare the dressing ahead, 1-2 days in advance and store in the fridge. You can also julienne the vegetables in advance. Just make sure they are pat dry and no longer wet before you store them in a vegetable crisp drawer. I usually lay a piece or two of clean paper towel under the storage box to help absorb excess moisture.
- Serving tip: Only combine the amount of vegetables and the dressing you need for the day of serving, leaving the rest separated and untouched so the veggies stay fresh and crisp.
- Storage: The best way to store the leftovers is to separate the dressing from the vegetables so only take what you need for the meal and leave the rest separated and untouched.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love bok choy so I’m extra excited to try this out, plus that dressing and the crispy shallots sound incredible!
This is such a fantastic side dish! I could eat it everyday – love the flavours!