In the Kitchen with Sigona’s Featuring: Locally-made Jennysong Balsamic Ginger Salad Dressing

Baby Bok Choy Slaw with Carrots, Sweet Peppers and a Balsamic Ginger Dressing

We put a twist on a traditional cabbage slaw by introducing baby bok choy and using a fantastically rich and creamy balsamic ginger dressing, locally made in Santa Clara by Jennysong, the flavors of which simply make this slaw sing. Serves 4.

Bok Choy Slaw with Jennysong Balsamic Ginger_0090 E (1 of 1)_360Ingredients:

  • About 2 cups shredded baby bok choy (about 3 heads)
  • 1 carrot, cut into matchsticks
  • 2 to 3 mini sweet peppers, seeded and julienned
  • Half a cucumber (cut lengthwise), seeded and sliced on the bias into crescents
  • 1/4 to 1/2 cup thinly sliced red cabbage
  • 3 green onions, cut on the bias
  • Optional: Half a jalapeño, minced
  • At least 2 Tbsp. locally made Jennysong balsamic ginger dressing, plus more for serving

Directions: To a large mixing bowl, add the prepared baby bok choy, carrot, peppers, cucumber, red cabbage, green onions and jalapeño, if using. Add 2 tablespoons of the JennySong balsamic ginger dressing and toss until well incorporated.

Transfer the slaw to a serving dish. Serve with extra dressing on the side.

 

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