New This Month

Under 30 Minutes

Bok Choy, Carrot, and Apple Slaw

78

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

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 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.

Reviews Add a comment

  • 102158DW
    23 MAY, 2015
    Splashes of mirin and sesame oil rounded out the seasonings quite well. I rinsed and dried the bok choy in the salad spinner after salting to avoid over-seasoning the dish.
    Reply
  • SIMPLESAL
    26 SEP, 2014
    this dish tasted so salty to me. I'm not sure if I did something wrong, but I was really disappointed to waste that much beautiful bok choy on such a salty dish. I wish I would have tried a different recipe...
    Reply