Bok Choy, Carrot & Apple Salad
This is a perfect salad! Five ingredients and the only work required is some matchstick dicing, (which can be quite a calming task) grating and squeezing. The ginger and lemon juice mellow each other and result in a lovely dressing, bright and spicy, tossed with the crunchy, snappy fruits and vegetables. This is basically all you need:
Bok Choy, Carrot & Apple Slaw (altered slightly from Food Everyday)
1lb baby bok choy (5-6 heads), halved lengthwise
coarse salt and fresh ground pepper
1 apple, peeled, cored and cut into matchsticks
2 large carrots, peeled & shredded (or cut into matchsticks)
3 Tablespoons fresh lemon juice
1 Tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
1. Rinse bok choy under cold water to remove grit, let drain. Cut crosswise into thin strips; place in a large bowl.
2. Add apple, carrots, lemon juice, oil and ginger; season with salt & pepper. Toss.
3. Serve right away, or you can also refrigerate for a few hours to allow flavors to marry; toss before serving.