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.