Avocado and crunchy bok choy slaw brown rice salad

This recipe is perfect for a quick, healthy lunch, full of fibre and healthy fats. Raw bok choy is just delicious, its similar to using cabbage in a slaw, but nicer I reckon. This recipe is gluten-free, dairy-free and vegan.

Nadia Lim

15 mins



Avocado and crunchy bok choy slaw brown rice salad


  • 2 baby bok choy
  • ½ - ¾ cup cooked brown rice
  • ½ carrot, peeled, shredded, julienned or coarsely grated
  • ¼ cup chopped roasted peanuts
  • ½ red capsicum, de-seeded, thinly sliced or diced
  • ½ firm-ripe avocado, peeled, diced
  • ¼ cup chopped coriander or flat-leaf parsley
  • Dressing
  • 1 tablespoon tamari soy sauce (you can use normal soy sauce if you prefer though)
  • 2 teaspoons freshly squeezed lime or lemon juice
  • 1 teaspoon sesame oil
  • 2 teaspoons rice vinegar or apple cider vinegar
  • 1 teaspoon sweet chilli sauce
  • ½ teaspoon finely grated ginger



Trim the bottom 1-2cm off the stalk of the baby bok choy and discard.

Wash the bok choy well, then finely slice the remaining stem and leaves.

Toss with remaining salad ingredients.

Mix all dressing ingredients together.

Toss salad with dressing just before serving.