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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is not for the weak stomach; this spicy slaw is a nice addition when you want to add a side dish with an Asian flair. Refrigerate salad for at least an hour, but 24 is better to allow flavors to set. Serve by itself or on an Asian salad. Also makes a good spring roll filling. Ingredients:
1 head bok choy, finely shredded |
1 cucumber, seeded and finely shredded |
3 carrots, peeled and finely shredded |
5 hot cherry peppers, seeded and finely shredded |
5 jalapeno peppers, seeded and chopped |
3/4 cup apple cider vinegar |
1/4 cup coarse-grain brown mustard |
1/4 cup soy sauce |
2 tablespoons agave syrup |
1/8 teaspoon roasted ground ginger |
freshly cracked black pepper to taste |
Directions:
1. Place the shredded bok choy, cucumber, carrots, and cherry peppers into a large salad bowl. Place the jalapeno peppers into the work bowl of a food processor, then pour in the apple cider vinegar, brown mustard, soy sauce, and agave syrup. Pulse several times, then process for a few seconds to combine. Pour the dressing over the vegetables and toss. Refrigerate from 1 hour to overnight. Before serving, sprinkle with roasted ginger and black pepper; toss again to serve.
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