Bok Choy, Carrot and Apple Slaw
photo by rpgaymer
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
3-4
ingredients
- 3 heads baby bok choy
- 1 teaspoon coarse salt (divided)
- 1 apple, peeled and cut into matchstick pieces
- 1 carrot, peeled and cut into matchstick pieces
- 1 1⁄2 tablespoons fresh lemon juice
- 1 1⁄2 teaspoons canola oil
- 1⁄2 teaspoon grated fresh ginger
- freshly grated pepper
directions
- Cut bok choy in half lengthwise.
- Cut stem off as well as any bruised leafy tops.
- Rinse each half thouroughly to remove any grit.
- Slice each half crosswise into thin strips.
- Place all in a colander.
- Rinse lightly and shake until most of water has drained.
- Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
- Place a canned good on top of the plate to weigh it down.
- Meanwhile place apple and carrot matchstick pieces in a medium bowl.
- Add lemon juice, canola oil, and ginger.
- Add bokchoy to the bowl with the apple and carrot.
- Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
- Stir and refrigerate for at least 15 minutes before serving.
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Reviews
-
I made this on a busy night after preparing for a holiday meal all day. After a long day of cooking this was wonderful and the light flavors were welcome. It is very light and fresh tasty. The lemon, ginger, & cracked black pepper were stars in this summery sald. It is very colorful too. Thank you for sharing the recipe! Made for Asian Tag.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas