- Toss together bok choy, vinegar, both oils, and chillies in a large bowl. Season with salt.
- Let stand until bok choy collapses to half its volume (it will darken slightly), at least 20 minutes.
- Toss again before serving.
If you're making the slaw more than an hour in advance, keep it in the refrigerator; let it stand at room temperature for about 30 minutes before serving.
Serving: 1g | Calories: 39.6kcal | Carbohydrates: 2.1g | Protein: 1.2g | Fat: 3.4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 23.8mg | Potassium: 0mg | Fiber: 0.2g | Sugar: 0.6g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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