Bok choy slaw with Thai chili lime dressing

Recipe image shows a large plate of bok choy slaw with other freshly shredded vegetables, tossed in a nutty Thai chili lime dressing.

5 from 13 votes

Bok choy slaw with Thai chili lime dressing

Try this easy bok choy slaw recipe, packed with flavor and topped with crunchy peanuts and Thai dressing for a delicious summer side dish.

Prep Time20

Total Time20

Course: Salad, Side Dish

Cuisine: Thai

Keyword: bok choy slaw

Servings: people

Author: ChihYu Smith

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