Ingredients
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3
-
1
-
1
-
1
-
1 1/2
-
1 1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Bok Choy, Carrot and Apple Slaw, Another recipe from the Everyday Food magazine (I modified for quantity) We tried this one tonight, and loved it Another bonus was that it was very easy to prepare , I bought the ingredients and I was ready to start I realized that this had not to be cooked The preaparation of the bok choy (with salt over a colander) was perfect I let them marinate for about one hour used a big apple form the garden and a huge carrot! Really a wonderful and light salad to add to a Chinese meal Made for Culinary Quest 2014 , This was really tasty It makes a great light side dish, although I might increase the amount of ginger next time as it seemed to get lost among the pepper and apple
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Steps
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1
Done
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Cut Bok Choy in Half Lengthwise. |
|
2
Done
|
Cut Stem Off as Well as Any Bruised Leafy Tops. |
|
3
Done
|
Rinse Each Half Thouroughly to Remove Any Grit. |
|
4
Done
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Slice Each Half Crosswise Into Thin Strips. |
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5
Done
|
Place All in a Colander. |
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6
Done
|
Rinse Lightly and Shake Until Most of Water Has Drained. |
|
7
Done
|
Coat Top With 1/2 Tsp Salt, and Cover With a Plate That Fits Inside the Colander. |
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8
Done
|
Place a Canned Good on Top of the Plate to Weigh It Down. |
|
9
Done
|
Meanwhile Place Apple and Carrot Matchstick Pieces in a Medium Bowl. |
|
10
Done
|
Add Lemon Juice, Canola Oil, and Ginger. |
|
11
Done
|
Add Bokchoy to the Bowl With the Apple and Carrot. |
|
12
Done
|
Add 1/2 Tsp Coarse Salt and Some Freshly Grated Pepper to Taste. |
|
13
Done
|
Stir and Refrigerate For at Least 15 Minutes Before Serving. |
