Bok Choy & Red Cabbage Slaw

The best side dishes are the ones that pack huge flavor yet go easy on the calories. This bok choy and red cabbage slaw is super easy to put together with almost no prep time and goes perfectly with heavier meat dishes like BBQ Ribs or Roast Chicken. It’s tangy and a little sweet; it’s crisp and cool.


6 cups red cabbage, finely shredded

1 cup bok choy stems, thinly sliced

2 large scallions, finely chopped

1 small handful cilantro, roughly chopped

1 Serrano pepper, thinly sliced (optional)


3 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons apple cider vinegar

1 tablespoon honey

1/2 heaping teaspoon dried oregano

3 tablespoons fish sauce


Place all the slaw ingredients (except for the dressing) in a large bowl. Toss until thoroughly mixed. Set aside.

In a small bowl, whisk together all the ingredients for the dressing. Pour over the slaw and toss again to mix in the dressing. Place the dressed slaw in the refrigerator to marinate for at least 1 hour*, tossing once again halfway through. Serve cold. You can keep the slaw for up to 2 days in a clean, air-tight container in the refrigerator.

*Tip: Technically, you can serve the slaw right after dressing but the cabbage and bok choy won’t have had a chance to thoroughly absorb the flavors of the dressing and also soften their texture. It’s best to allow the slaw to marinate in the fridge for at least 1 hour before serving.

Red Cabbage & Bok Choy Slaw pairs well with:

Coffee & Plum Pork Roast

Dijon Maple Glazed Pork Chops

Hoisin Glazed Ribs

Apricot Sweet Soy Roast Chicken