I got this idea from Jordon Pike at Two Toad Farm at the Portsmouth farmers’ market who suggested to use bok choy (or baby bok choy) instead of cabbage in cole slaw. I tried it with a ginger dressing I loved and sweetened it up with some agave and soy sauce and it turned out great. I added some sesame seed for a little crunch and color. You could also add some minced onion to this.

Ingredients

3 tablespoons miso (fermented soy beans)
¼ cup plus 2  tablespoons rice vinegar
1 tablespoon soy sauce
2 teaspoons wheat free tamari or gluten free soy sauce
1 tablespoon minced fresh ginger
1-2 teaspoons raw agave sweetner (or try maple syrup or raw honey)
½ cup oil: peanut, safflower or sesame (add in some toasted sesame if you have it)
Splash of water (if needed to thin it out a bit)
One large head bok choy or 2-3 small heads cleaned and sliced thinly
2 tablespoons toasted sesame seeds

Directions: Slice bok choy in thin pieces. (Slice thinly and then rough chop so you don’t get big stringy pieces of greens.) Mix dressing ingredients above well until creamy. (Best to add all ingredients then mix in oil slowly or mix well in blender.) Toss bok choy with dressing. Sprinkle with sesame seeds.  Let me know how you like it!

If you like bok choy, here is another recipe for a simple bok choy saute.