Updated ABC Salad- Apple, Bok Choy and Carrot Slaw

Servings: 6

Author:

Salad Gluten Free Vegetables dairy free gfcf

🧂 Ingredients

1 pound bok choy

preferably baby/young bok choy
1/2 teaspoon salt
1 large sweet-tart crisp apple

julienned (cut into matchsticks or grate coarsely)
2 medium carrots

grated
1 ½ tablespoons lemon juice
1 ½ teaspoons olive oil
½ teaspoon fresh ginger

finely grated
coarse salt and pepper

to taste

1 Cut bok choy in half lengthwise. Cut off root end as well as any bruised and
torn leaves. Rinse each half thoroughly to remove any dirt. Slice bok choy into
thin strips. Place in a colander and shake off as much water as possible. Toss
with ½ teaspoon salt, and set aside to drain. Place julienned apple and shredded
carrot into a medium sized bowl. Add lemon juice, canola oil, and ginger. Toss
well until apple and carrot are completely coated.
2 Shake any extra moisture from the bok choy. Add to the bowl with the apple and
carrot. Toss to combine. Add coarse salt and some freshly grated pepper to
taste. Mix again. Refrigerate for at least 15 minutes before serving to allow
flavors to combine.