Pak Choi: Farmers market slaw

Published 3:47 pm Monday, May 1, 2017

Written by Carol Lynn Jackson

People eating local foods through their Community Supported Agriculture Shares, or CSA, at the onset of farmers market season, and especially those growing their own food, are enjoying all the amazing vegetables of spring. Those in CSA programs testify that they love having to think outside the box for different ways to prepare healthy, nutrient-dense vegetables every week. 

One of the perfect recipe vehicles for the fresh crunchy veggies of spring is the cole slaw. “Cole” originates from the Latin colis, meaning cabbage, and one of the cabbages that we see a lot of lately is the Asian cabbage, pak choi. We go straight to stirfry when we think of pak choi; soup is an immediate second thought for me.

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But it is a cabbage after all, so why not try it in a slaw? Organic spring produce in the foothills also includes rainbow carrots and herbs like cilantro and parsley, so we are already well on our way. Add a little sweet colored pepper, onion, and your creamy or vegan dressing, and there you have it! Vibrant, fresh, alive food from the garden and through a time-tested and well recognized dish, cole slaw. 

Pak Choi Cole Slaw


Red cabbage

Chinese leeks or green onion

Pac choi



Salt and pepper to taste

The sauce


¼ c. mayo

¼ c. plain yogurt

1 T. local honey

2 tsp. of apple cider or rice wine vinegar

Small amount of chopped cilantro and/or parsley, folded in


First, shred half the cabbage using a food processor. Next, chop local organic Chinese leeks (they look like blades of grass!) Wash the pac choi well. It tends to hold dirt around the bottom, so take off its tough bottom and separate all the leaves so that you can give the whole head a good washing.

Cut into smaller chunks and give a few tosses around in your food processor. Cut off the stem head of the carrots, chop three or four times, and then chop ‘em really good in the food processor. 

The colors that start to merge here look just like my front yard with all the green of spring and the red, orange and purple of the azaleas! Coincidence?

Next, chop half an onion if small, only a quarter if larger.

Now you’re ready to add the creamy sauce! When you combine these great elements, your reward awaits! It’s even better the next day.