Bok-Choy-and-Radish Coleslaw

Ingredients

• 2 heads baby bok choy (about 1 pound), cored and very finely sliced
• 1 red onion, thinly sliced
• ½ pound daikon, peeled and cut into fine strips
• 1 bunch radishes, thinly sliced
• ½ cup fine strips of basil
• ½ cup fine strips of mint
• ½ cup lime juice
• 1 tablespoon Dijon mustard
• 6 tablespoons fish sauce (see note)
• ¾ cup vegetable oil
• Kosher salt and freshly ground black pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    287 calories; 27 grams fat; 1 gram saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 4 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 3 grams protein; 1507 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 servings

Preparation

1. In a large bowl, toss the bok choy, onion, daikon, radishes, basil and mint. Set aside.
2. In a blender, combine the lime juice, mustard and fish sauce and blend on high. While the motor is running, slowly drizzle in the oil until it is fully incorporated. Pour the mixture from the blender over the cabbage mixture and toss to coat. Season with salt and pepper. Refrigerate for 30 minutes.
3. Remove the slaw from the refrigerator and drain excess liquid. Serve with roast lamb or beef.

• Available at Asian markets or by mail order from Adriana’s Caravan, (800) 316-0820.

45 minutes