Bok Choy Carrot And Apple Slaw Recipes

Steps:

• 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.
• In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

Steps:

• 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.

Steps:

• Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
• Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
• Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

Steps:

• Combine bok choy, apple, carrot, and chopped onion in a large bowl.
• Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

Steps:

• Rinse the bok choy under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 teaspoon salt. Toss to coat. Top with a plate that fits inside the colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
• In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy; season with salt and pepper. Toss.

Steps:

• Peel and julienne carrots, then julienne the apples (leave skin on). Place in large glass bowl.
• Zest the orange over the carrot and apple mixture.
• Juice the orange over the mixture and add olive oil.
• Add the salt and pepper.
• Toss and serve cold.