Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair.
Season the lemony dressing with fresh grated ginger.
PREP: 20 MINS
TOTAL TIME: 20 MINS
SERVINGS: 4
SOURCE: EVERYDAY FOOD, JUL/AUG 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
· Agave nectar or Sugar, to taste
DIRECTIONS
1. Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse 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 coarse salt and ground 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.
