Bok Choy, Carrot, and Apple Slaw

• 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

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

choy, salt, apple, carrots, lemon juice, vegetable oil, ginger

Taken from www.epicurious.com/recipes/food/views/bok-choy-carrot-and-apple-slaw-383260 (may not work)