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
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.
