I'm always looking for new and delicious recipes loaded with veggies that my kids will devour. So when I came across this recipe from the kitchens of Martha, I had to give it a try. My boys love baby bok choy and will sometimes eat a carrot or two. And who doesn't love apples? This makes a great summer side dish to a BBQ or picnic. And much lighter than your traditional mayo-laden cole slaw.
Baby Bok Choy, Carrot and Apple Slaw
Inspired by Everyday Food, Great Food Fast
INGREDIENTS:
1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon sesame oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper
DIRECTIONS:
1. Cut the baby bok choy in half 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, sesame oil, and peeled fresh ginger. Add bok choy; season with coarse salt and ground pepper. Toss.
The Good: My oldest ate all of his. The youngest had no interest in it. Quick and easy to prepare.
The Bad: If you don't drain the bok choy completely, the dressing can get watered down.
Grade: B+. This will be a regular side dish in our house since we often will have these ingredients on hand.
