I told you guys yesterday about our brand new year-round CSA. For past CSAs we’ve been part of, we’ve been admittedly bad about using up the veggies that we weren’t too “sure” of. That’s part of the fun of a CSA—trying out new things—but sometimes it was a struggle for us to break out of our box. This time around, we’ve resolved to try to use every single piece of our CSA each week, and this week’s box had that first challenge—three beautiful heads of Bok Choy.
Now, bok choy might not seem like that big of a challenge to a lot of folks, but to me, it’s a toughy. If you Google “bok choy recipes” you’ll find thousands and thousands—and almost all of them are for Chinese dishes (after all, it is called “Chinese Cabbage”), which is great for someone who likes Chinese food. I am not that someone.
So I did a little research about the flavor and texture of bok choy and started thinking about ways I could use this typically Asian veggie in a not-so-Asian way. If you’ve never eaten boy choy on its own, it tastes sorta like cabbage. You can use pretty much everything on the head—stem and leaves. The stem is the texture of celery, while the leaves are really soft and tender. So I figured…why not make a slaw out of it?
Slaw may sound like a really weird thing to eat in January, but if you’re trying to eat in-season, this slaw is actually a great option for winter eating. Apples, carrots and onions all stash beautifully in a root cellar—we’re still eating on our apples and onions from this past summer—and celery and bok choy grow well in greenhouses all winter in these parts (our bok choy and celery both were in our CSA box this week, from farms in Kentucky). Who needs a summer barbecue to eat slaw? I don’t!
I healthified this recipe by using a combo of plain Greek yogurt and sour cream as the base for the dressing. Greek yogurt on its own tends to be a bit flat in vinegar dressings, but when combined with the flavor of a small amount of good quality sour cream, it really shines.
We served our slaw with a side of baked beans and roasted chicken legs (also from our CSA box this week). I’d say it was a successful first CSA challenge! Bring on more not-so-normal veggies.
Bok Choy and Apple Greek Yogurt Slaw
Prep Time: 15 minutes
Cook Time: 0 minutes
Makes: 4 servings
- 3 small heads of bok choy (about 2/3 lb.), julienned or shredded
- 1/2 small onion, julienned or shredded
- 1 small apple, julienned or shredded
- 1 large stalk celery, julienned or shredded
- 1 large carrot, julienned or shredded
- 1/3 cup plain Greek yogurt
- 1/3 cup sour cream
- 2 tablespoons white wine vinegar
- 1 tablespoon honey
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 1 teaspoon poppy seeds
- In a large bowl, combine bok choy, onion, apple, celery, and carrots until well-mixed. Set aside.
- In a medium bowl, whisk together the yogurt, sour cream, vinegar, honey, garlic powder, salt and pepper. Pour dressing over bok choy mixture and toss to coat. Add in poppy seeds and toss to distribute. Pop in the fridge for 20-30 minutes before serving.