Bok Choy Carrot And Apple Slaw Recipes

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BOK CHOY, CARROT AND APPLE SLAW



Bok Choy, Carrot and Apple Slaw image

Another recipe from the Everyday Food magazine (I modified for quantity). We tried this one tonight, and loved it. Another bonus was that it was very easy to prepare.

Provided by PanNan

Categories     Apple

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 heads baby bok choy
1 teaspoon coarse salt (divided)
1 apple, peeled and cut into matchstick pieces
1 carrot, peeled and cut into matchstick pieces
1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons canola oil
1/2 teaspoon grated fresh ginger
freshly grated pepper

Steps:

  • Cut bok choy in half lengthwise.
  • Cut stem off as well as any bruised leafy tops.
  • Rinse each half thouroughly to remove any grit.
  • Slice each half crosswise into thin strips.
  • Place all in a colander.
  • Rinse lightly and shake until most of water has drained.
  • Coat top with 1/2 tsp salt, and cover with a plate that fits inside the colander.
  • Place a canned good on top of the plate to weigh it down.
  • Meanwhile place apple and carrot matchstick pieces in a medium bowl.
  • Add lemon juice, canola oil, and ginger.
  • Add bokchoy to the bowl with the apple and carrot.
  • Add 1/2 tsp coarse salt and some freshly grated pepper to taste.
  • Stir and refrigerate for at least 15 minutes before serving.

APPLE BOK CHOY SALAD



Apple Bok Choy Salad image

This delicious salad is from drfuhrman.com. I have simplified the instructions so it is a little easier to make. To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 lengthwise strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces.

Provided by Anne Sainz

Categories     Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces bok choy, chopped
1/4 cup raw smooth cashew butter or 1/4 cup peanut butter
1/2 cup soymilk or 1/2 cup hemp milk
1/4 cup balsamic vinegar
1/4 cup raisins
1 teaspoon Dijon mustard
1 large apple, peeled and sliced
1 large carrot, peeled and sliced
1/2 cup red onion, chopped

Steps:

  • Chop bok choy and set aside in a large bowl. If you haven't worked with bok choy before, see Anne Sainz's notes above.
  • Place cashews, milk, vinegar, raisins and mustard in food processor or high powered blender and combine until smooth.
  • Add apple, carrot and onion and process until chopped fine.
  • Add processed mixture to bok choy and mix well.

Nutrition Facts : Calories 199.5, Fat 8.4, SaturatedFat 1.6, Sodium 109.7, Carbohydrate 29.3, Fiber 4.2, Sugar 17.5, Protein 5.3

APPLE BOK CHOY SALAD



Apple Bok Choy Salad image

Provided by Joel Fuhrman, M.D.

Categories     Salad     Onion     Kid-Friendly     Low Cal     High Fiber     Wheat/Gluten-Free     Lunch     Raisin     Apple     Cashew     Carrot     Spring     Summer     Healthy     Vegan     Raw     Bok Choy     Vegetarian     Pescatarian     Dairy Free     Peanut Free     No Sugar Added     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 9

6 cups finely chopped bok choy
1 large apple, shredded
1 large carrot, shredded
1/2 cup chopped red onion
1/2 cup unsweetened soy, hemp, or almond milk
1/2 cup raw cashews or 1/4 cup raw cashew butter
1/4 cup balsamic vinegar
1/4 cup raisins
1 teaspoon Dijon mustard

Steps:

  • Combine bok choy, apple, carrot, and chopped onion in a large bowl.
  • Blend soy milk, cashews, vinegar, raisins, and mustard in a food processor or high-powered blender. Add desired amount to chopped vegetables.

CRUNCHY BOK CHOY SLAW



Crunchy Bok Choy Slaw image

I found this recipe on Yahoo.com while searching for recipes using bok choy as an ingredient. I haven't made this yet, but it sounds delish and easy to prepare. If you try it before I do, please share your thoughts in the review process.

Provided by Happy Hippie

Categories     Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 8

1/4 cup rice vinegar
1 tablespoon toasted sesame oil
2 teaspoons sugar
2 teaspoons Dijon mustard
1/4 teaspoon salt
6 cups bok choy, very thinly sliced
2 medium carrots, peeled and shredded
2 scallions, thinly sliced

Steps:

  • Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions.
  • Toss to coat with the dressing.

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