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

Everyday Food, July/August 2004

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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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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
05/23/2015
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.
Rating: Unrated
09/26/2014
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...
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