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Crunchy Bok Choy Ginger Salad

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“From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.”
READY IN:
15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Thinly slice the bok choy leaves. Slice the stems on diagonal. Toss bok choy with the shredded radish and salt in a colander.
  2. Let stand to wilt the vegetables, about ½ hour. Rinse, drain and squeeze out excess liquid from mixture.
  3. Place in paper towels and squeeze again.
  4. Toss with remaining ingredients and chill before serving.

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