Whole Food Recipe: Bok Choy, Carrot and Apple Slaw
Recipe submitted by Chef April Boeke of Culinary Innovations.
This is a fresh, cooling dish perfect as the temperatures rise and spring brings the increased availability of fresh produce. As always, use organic or fresh, clean and/ or locally grown ingredients whenever posible. Raw foods are also great sources of enzymes which support our digestive system, weight-loss and provide energy.
Bok Choy, Carrot and Apple Slaw
- 1 lb of baby bok choy Salt / Pepper
- 1 Apple - peeled and cut into matchsticks
- 2 Large Carrots - shredded
- 3 TBSP - lemon juice
- 1 TBSP Extra Virgin Olive Oil
- 1 tsp. finely grated peeled fresh ginger
Rinse the bok choy under cold water to remove grit. Cut crosswise into thin strips; place in a large colander and sprinkle with salt. Toss to coat. Top with a plate that fits inside the colander. Set aside to drain.
In a large bowl; mix apple, carrots, lemon juice, oil and ginger. Add bok choy; season with salt and pepper.