Bok Choy, Carrot & Apple Colslaw

This coleslaw turned out to be quite a treat. I had never thought about using bok choy in coleslaw before but why not? It's cabbage pure and simple. Bok choy is so darn good for you too. A big boost of Vitamins A & C. The carrots and great for your eyes too. The freshly grated ginger gave the dish quite a zingy flavour. While talking ginger, I highly recommend that you stick to the suggested 1tsp and don`t overdo it or the ginger can totally take over the flavour. One final note is that this recipe has no mayonnaise, which is nice - just natural flavours from the sweet apple, peppery bok choy, and tangy lemon juice. We served this up with some classic grilled hamburgers. Bon appétit!

Ingredients
1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
1 tablespoon finely chopped red onion
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Directions

1. Halve baby bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with coarse salt. Toss to coat. Top with a plate that fits inside colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.

2. In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.
- photo cred delish.com