Bok choy was all the rage at last weekend's farmers' market. It was on display, as pak choi, at nearly every booth. Pak choi and bok choy seem to be different spellings of the same cabbage; if I'm mistaken please tell me.
Bok choy turns up often in stir-fries and Asian soups, so for my newest post on Maine Food & Lifestyle, I wanted to do something different. Since bok choy is cabbage, and it's almost summer, I decided to make cole slaw. My Sesame-Ginger Bok Choy Slaw is lighter than the creamy side dish that passes for a vegetable at most backyard barbeques. With sweet and mellow Asian dressing, raw bok choy, carrots, sesame seeds, and almonds, it's a fresh, healthy side dish for a summer cookout or picnic. The recipe is here.