What do you get when you mix Bok Choy with Carrots and Apple? Give up, a great Martha Stewart slaw recipe.
Try out this great dish, great as a snack, side salad with a piece of grilled fish, or over a piece of chicken.
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
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.