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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.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2004


  • 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


  1. Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with 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 salt and 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.


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