Bok Choy Vermicelli Slaw

Bok Choy Vermicelli Slaw

This bok choy slaw started out as an idea I got from the latest Cooking Light issue on a flight back home from vacation last week. I turned this light side dish into a main meal – salad that is vegan and gluten free. I thought it was simply genius to shred the bok choy into pieces. At the end of the day it’s Chinese cabbage, so why not?! Baby bok choy or large bok choy work. Look for brown rice vermicelli in Asian sections. I always have some on... br /a class="more-link" href="http://ifoodreal.com/bok-choy-vermicelli-slaw/" title="Read Bok Choy Vermicelli Slaw"Read more »/a

Ingredients

  • 8 cups bok choy, thinly sliced
  • 2 large red bell peppers, thinly sliced
  • 3 medium carrots, shredded
  • 1/2 cup cilantro, finely chopped
  • 3 green onions, chopped
  • 1/2 cup unsalted peanuts, toasted*
  • 1 tsp sesame oil
  • 12 oz package medium (firm) tofu or chicken, sliced**
  • 2 tbsp soy sauce, divided
  • 3 oz brown rice vermicelli
  • 1/4 cup rice vinegar
  • 1 1/2 tbsp raw honey
  • 1 tbsp sesame seed oil
  • 1 1/2 tsp salt
  • 1/4 tsp red pepper flakes (or to taste)
Read the whole recipe on iFOODreal