Thanks to Benedictine University Dietetic Intern Megan Kochanek for sharing this recipe. Megan says: “This…[is] a light and fun salad that has many interesting colors and the apples give it a sweet taste.”
1 small to medium bok choy, cut into thin strips
1 teaspoon coarse salt (divided)
1 apple, peeled, cut into matchsticks
1 carrot, peeled, cut into matchsticks
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons canola oil
1/2 teaspoon grated fresh ginger Freshly grated pepper
Place bok choy in a colander. Rinse lightly and shake until most of water has drained. Sprinkle top with 1/2 teaspoon salt, and cover with a plate that fits inside the colander. Place a heavy can on top of the plate to weigh it down. Meanwhile place apple and carrot matchsticks in a medium bowl. Add lemon juice, canola oil, and ginger. Add bok choy to the bowl with the apple and carrot. Add remaining 1/2 teaspoon coarse salt and some freshly grated pepper to taste. Stir and chill before serving.
Serves 3 to 4.