These undeniably cute bunches of broad, dark green leaves are rich in calcium, vitamin C, and other nutrients. Like other types of cabbage, bok choy is well-suited to soups, salads, and stir-fries. Its mellow flavor pairs best with other mild vegetables, grains, and seasoning. Grill or sauté bok choy with a little garlic and ginger, or simmer it in a mellow broth with mushrooms, tofu, and wheat noodles.  

In this easy dish, bok choy plays a role usually reserved for green cabbage. The white stalks retain their crunch, while the dark green leaves and shredded carrots absorb a slightly sweet sesame-ginger dressing. It’s perfect picnic food, best when chilled for a few hours before serving. 

Sesame-Ginger Bok Choy Slaw

8 cups shredded bok choy (4 heads)

1½ cup shredded carrot (3 medium)

¼ cup chopped green onion

½ cup sliced almonds

3 Tablespoons sesame seeds

Dressing:

4 Tablespoons vegetable oil

2 Tablespoons rice vinegar

2 Tablespoons sugar

1 Tablespoon soy sauce or tamari

1 Tablespoon toasted sesame oil

¼-½ teaspoon freshly grated ginger 

Toss the bok choy, carrot, onion, almonds, and sesame seeds in a large bowl. In a separate bowl, whisk together dressing, adjusting ginger to taste. Pour dressing over vegetables and toss to distribute evenly. Serve immediately, or chill to allow flavors to develop. 

Serves 6 as a side dish.

Mary Lake is a writer, teacher, columnist for MF&L, and vegetarian blogger: Mitten Machen