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Curried Bok Choy and Turnip Slaw

June 18, 2010

I came  home from a week out of town to find that there were several CSA goodies in the fridge that my spouse hadn’t yet tackled: a half bunch of Bok Choy, some small white turnips, and a still healthy-looking bunch of cilantro. Following is what I came up with- I’m sharing mostly because I’ve seen a few comments asking what to do with Bok Choy other than stir fry it. This is a little different, at least! (you could sub brown sugar for honey to make it vegan, I’d imagine!)


Slaw ingredients:

1/4 cup coarsely chopped cashews
2-3 cloves garlic, crushed
2 tbsp vegetable oil
1 tsp curry powder
1/2 bunch bok choy, chopped in thin slices
4 small white turnips, sliced
1 cup chopped red cabbage
1 cup cooked chic peas
1/4 cup raisins, coarsely chopped


1 tbsp fresh ginger, minced
juice of 1 small lime
1 tsp honey
1/2 bunch cilantro, chopped
salt & fresh ground pepper to taste

Mix up the dressing ingredients in the bottom of a large salad bowl.

In a medium-large frying pan, toast cashews for a few minutes over medium heat. Add garlic, olive oil and curry powder and sauté a few minutes more. Add the cabbage and bok choy and saute just until the bok choy is wilted. Add the warm greens to the bowl with the dressing and toss to coat. Mix in the raisins, turnips and chic peas. Add salt and pepper to taste, and serve.  We had it with brown rice pilaf and curried yogurt sauce.

3 Comments leave one →
  1. June 18, 2010 1:27 pm

    This recipe sounds delicious. My family will enjoy this. Thanks for sharing.

  2. Heather D-H permalink*
    September 12, 2010 8:40 pm

    Yum! Just made it tonight and it was great. Used a CSA red pepper and celery as well.


  3. Ellie permalink*
    September 20, 2010 8:37 pm

    Ha! Thanks for reminding me of this recipe, Heather- I have those same ingredients in my fridge now. Making that tomorrow night! Glad it turned out for you.

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