Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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 (2)

78 Ratings
  • 5 star values: 16
  • 4 star values: 27
  • 3 star values: 23
  • 2 star values: 9
  • 1 star values: 3
Rating: Unrated
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.
Rating: Unrated
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...