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Bok Choy, Carrot, and Apple Slaw

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    Use bok choy(also called Chinese white cabbage) to give slaw an Asian flair. Season the lemony dressing with fresh grated ginger.
    Everyday Food, July/August 2004
    • Prep Time 20 minutes
    • Total Time 20 minutes
    • Yield Serves 4
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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

    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 Note

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

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