Best Bok Choy Carrot And Apple Slaw Recipes

Bok Choy, Carrot, and Apple Slaw image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g

Bok Choy, Carrot and Apple Slaw image

Provided by PanNan

Categories Apple

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

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

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.

Bok Choy, Carrot, and Apple Slaw image

Yield Serves 4

Number Of Ingredients 7

1 pound baby bok choy (4 to 6 heads), halved lengthwise
Coarse salt and fresh ground pepper
1 apple, peeled and cut into matchsticks
2 large carrots, shredded
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger

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.