Kale & Bok Choy Slaw


Here’s another great recipe for loading up on calcium!

Remember that calcium isn’t the only mineral necessary for strong bones. You also need magnesium (to help absorb and regulate calcium). You also need Vitamin D to help with calcium absorption and Vitamin K2 to move calcium from your blood into your bones! The good news – this recipe includes lots of calcium, magnesium, and Vitamin K2. Serve with my sardine cakes and you’ll get that vitamin D, with more calcium!

Kale & Bok Choy Slaw

Course Main Course, Salad
Cuisine American
Keyword Dairy-free, Gluten-free, Low Sugar, Quick Dinners, Vegan, Vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 servings
Calories 340 kcal
Author Modified from www.smallfootprintfamily.com


  • 1/4 cup tahini
  • 1 tbsp water
  • 1 tbsp miso white or red
  • 1 tbsp lemon juice
  • 1 tsp honey
  • 2 tsp ginger fresh, chopped
  • 2 tbsp onion diced
  • 1 tsp Dijon mustard
  • 1/4 tsp sea salt
  • 1 clove garlic crushed
  • 1 pinch cayenne
  • 1 bunch lacinato kale
  • 2 heads baby bok choy
  • 1 orange peeled, sectioned
  • 2 green onions sliced
  • 1 handful almonds roasted, sliced


  1. Combine tahini, water, miso, lemon juice, honey, ginger, onion, mustard, salt, garlic and cayenne in a food processor or small bowl until well blended.

  2. Massage kale with 1 tsp. olive oil in a large bowl to soften.

  3. Add remaining salad ingredients and dressing and toss well.

  4. Best served within 3 hours, but can be stored in the refrigerator for 2 days.

Recipe Notes

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