An easy Bok choy & Bacon Slaw recipe that’s a perfect side dish for fried rice, jollof rice and sandwiches. This recipe is similar to the classic coleslaw recipe but with Bok choy and Bacon added. It’s light, creamy, crunchy, and flavourful.
Coleslaw is a popular side dish here in Nigeria that is served along with the classic Nigerian Jollof rice, Fried rice, and it’s also one of the main ingredients in the popular Nigerian sharmawa. My version, however, is a delicious twist of the classic side dish. It’s healthier than the classic coleslaw and it has far less refined sugar than what you’ll find the classic coleslaw.
Bok choy & bacon slaw ingredients
This recipe is very easy to make at home, here’s what you’ll need to make it:
- Bok choy: Bok choy or Pak Choy is a type of Chinese cabbage that has smooth wide leaves on one end and a cluster of stalks similar to celery stalks on the other end. It is the star ingredient in my 10 Minute Bok choy & Shrimp Sauce. Bok choy has a slightly bitter taste, which balances well with the sweetness in this slaw recipe. For this dish, I used the green leaves as well as the stalk.
- Green Cabbage
- Dijon Mustard
How to make bok choy & bacon slaw recipe
- Cook the bacon by either baking it in the oven or cooking it over the cooker. I find baking it in the oven far less messy. To do this, simply line your baking pan with parchment paper and place the bacon strips on top. Bake in a preheated 180-degree Celcius oven till it’s golden brown and crunchy. Set aside to cool and then break into small chunks.
- Cut the bok choy into halves and wash under running water, paying attention to the middle of the stalks to remove any dirt or sand.
- Pat the leaves and the stalk dry and shred the bok choy into thin shreds.
- Remove the outer leaves of the cabbage and wash under running water. Chop the cabbage in half, then in quarters. Thinly shred the cabbage.
- Wash the carrot and cucumber and thinly shred them as well. (You can remove the seeds of the cucumber to avoid the coleslaw from getting watery).
Once all the vegetables have been shredded, combine with the mayonnaise, Dijon mustard and honey. Toss till well combined and enjoy room temperature or slightly chilled.
Bok choy & bacon slaw meal prep tips
You can make this recipe and store in the fridge. I personally love to have coleslaw in the fridge for when I want a quick lunch or for a sandwich. The flavours of the creamy dressing and vegetables seem to develop as it sits in the fridge. Once mixed, this Bok choy & bacon slaw will last in the fridge for up to 5days. However, you can keep the veggies and the dressing separate and mix them on the day you need it.
To prevent the bok choy & bacon slaw from getting soggy while in the fridge, skip the cucumber entirely.
Is this recipe healthy?
While regular coleslaw is veggie-packed, many recipes are drowning in dressings that contain more sugar and fat than necessary. This recipe is much healthier because it has the added nutrients from the bok choy and it’s naturally sweetened with a smidge of honey.
You can also see that the veggie is coated in the dressing and not swimming in it. This also keeps it healthier and with more crunch. Cabbage, Bok choy, Carrots & Cucumbers are extremely healthy for you, this recipe is a great way to enjoy them.
Recipes to enjoy with Bok choy & bacon slaw
Bok Choy & Bacon Slaw
- 1 large bok choy "washed & thinly shredded"
- 1 small cabbage "washed & thinly shredded"
- 1 large carrot "washed & thinly shredded"
- 1 medium cucumber "deseeded & thinly shredded"
- 5 strips bacon "cooked"
- ¼ cup mayonnaise
- 1 tsp Dijon mustard
- 1 tbsp. honey
- In a large bowl, combine all the ingredients and give it a good toss.
- Serve at room temperature or chilled.
Did you make this recipe?
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