Bok choy, snow peas, and red cabbage are a companionable trio of crisp raw veggies. Always pleasing for serving company, yet easy enough to make for weeknight meals, this colorful Asian-flavored salad has become one of my standards. It’s a perfect salad to serve with Asian Noodle Recipes. Photos by Rachael Braun.
- 4 to 6 ounces snow peas, trimmed (see Note)
- 4 or 5 or so stalks regular bok choy with leaves, thinly sliced (or see Variation)
- 2 cups loosely packed shredded red cabbage
- 2 scallions, thinly sliced
- ¼ cup chopped fresh cilantro, optional
- 1 cup baby carrots, quartered lengthwise, or coarsely grated carrot
- 1½ tablespoons dark sesame oil
- 2 tablespoons reduced sodium soy sauce or tamari, or to taste
- 3 tablespoons rice vinegar or white wine vinegar
- 2 teaspoons agave nectar or other liquid sweetener
- 2 teaspoons sesame seeds
- Freshly ground pepper to taste
- Combine all the ingredients in a serving bowl and stir together. Cover and let the salad stand for at least 30 minutes to allow the flavors to combine, stirring every so often.
- Just before serving, drain off some of the liquid that has formed at the bottom of the bowl, but don't discard it! Save it for marinating tofu or tempeh, or for tossing with noodle dishes.
Note: snow peas are slightly sweeter if you steam them ever so briefly (then rinse with cold water to stop the cooking process), but you can use them raw if you’d like this to be an entirely raw salad.
Variation: I like to use the large white bok choy, as I find it crispier and prettier to use in salads, but if you have a baby bok choy to two, go for it!