Bok Choy, Carrot, and Apple Slaw

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair.

Season the lemony dressing with fresh grated ginger.

Thank you, Rebecca Heale, for sharing this lovely recipe!

PREP: 20 MINS

 TOTAL TIME: 20 MINS

 SERVINGS: 4

SOURCE: EVERYDAY FOOD, JUL/AUG 2004

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INGREDIENTS

·         1 pound baby bok choy (4 to 6 heads)

·         1 teaspoon coarse salt

·         1 peeled apple, cut into matchsticks

·         2 large shredded carrots

·         3 tablespoons fresh lemon juice

·         1 tablespoon vegetable oil

·         1 teaspoon finely grated peeled fresh ginger

·         Coarse salt and ground pepper

·         Agave nectar or Sugar, to taste

DIRECTIONS

1.     Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2.     In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.

COOK'S NOTES

Bok choy has a mild, sweet flavor, crisp stalks, and tender leaves. It‚'s rich in vitamin C, calcium, and folic acid.