Crunchy fennel and bright green Shanghai bok choy come together in this tangy slaw. You can eat it right away, but it tastes best after it has chilled for a while.
- Prep time 30 minutes
- Total time 4 hours & 30 minutes
- Portion size 8 servings
Ingredients
Method
In large bowl, whisk together lemon juice, vinegar, garlic, salt, pepper and hot pepper flakes (if using). Slowly whisk in oil.Add bok choy, fennel and carrot; toss to combine. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Nutritional facts per each of 8 servings: about
- Fibre 2 g
- Sodium 256 mg
- Sugars 4 g
- Protein 1 g
- Calories 86.0
- Total fat 7 g
- Potassium 269 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
%RDI
- Iron 5.0
- Folate 18.0
- Calcium 6.0
- Vitamin A 35.0
- Vitamin C 42.0
