[video] Gingered Apple and Baby Bok Choy Slaw Recipe
In this episode of Cooking Outside the Box, Cynthia shows us how to make an amazing slaw with apples and bok choy! Recipe below.
- 1/3 cup toasted almonds, roughly chopped
- 3 heads baby bok choy (~ 3 cups chopped)
- ½ apples, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1/3 cup toasted almonds
- 1 ½ tbsps fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp sugar
- 1 tbsp fresh grated ginger
- 1 tsp sea salt
- Freshly ground pepper
- Pre-heat oven to 325 degrees F. Place almonds (I like to toast a couple of cups at once and also use them as snacks) in a baking dish. Place in oven until the color changes and nuts give off a fragrant aroma, about 12-15 minutes.
- Cut bok choy in half, lengthwise, removing stem and any bruised leafy tops. Rinse each half thoroughly and slice crosswise into thin strips. Rinse in a colander and spin or shake to remove the excess water.
- Cut apple and carrot into matchsticks and roughly chop almonds.
- In a salad bowl, mix lemon juice, oil, sugar and ginger. Add apple and carrot matchsticks bok choy and almonds and toss until fruit and vegetables are evenly dressed.
- Add salt and freshly ground pepper to taste.
Adapted by Cynthia Lair from a recipe by PCC Natural Markets, 2012.
Our star today, baby bok choy. This is a beautiful vegetable. Martin Yen says baby bok choy is a perfect example of bigger is not better, because when it is young and tender like this, you can eat it raw and it’s fabulous.
Ginger, apple, baby bok choy slaw. Look ma, no hot pads, because we’re not cooking! This is a beautiful, raw slaw. I like to start out by making the dressing in the bowl that I’m going to make the whole salad or slaw in. Let’s do that.
Tablespoon of extra virgin olive oil, a tablespoon and a half of fresh lemon juice, a teaspoon of sugar, a little salt, a little fresh ground pepper, and fresh ginger. The best way to peel ginger is with a spoon. It works perfectly. A teaspoon of freshly grated ginger, and it smells so good.
Now let’s cut up the vegetables. We’re going to matchstick the carrot and apple. You can also use a little mandolin if you have one, but I’m going to show you how to do it by hand.
So as soon as I have the apples matchsticked, I’m going to put them in the dressing so they don’t brown, because that lemon juice in there with the acid will keep it from turning. Then we’ll do the carrots.
So, the best way to clean greens is to get yourself a big sink full of cold water and let them take a nice plunge in there. That gets all of the dirt out of the little crevices and everything. It’s the best way no matter what greens you’re working with.
The way I’m going to cut these is I’m going to take some of these tough ends off, and then I’m going to chiffonade them, cut them into ribbons. Bok choy is the number one vegetable in China, isn’t that cool? All dark leafy greens are really high in Vitamin A and Vitamin C, those anti-oxidants that are cancer fighting and protect your health. They are low in calories so you can eat as much of it as you could possibly want.
Let’s get the tough ends off like that. Then I’m going to just man-handle them. Grab it all in a bunch, tuck my fingers, then cut real tiny. Cut little thin baby, baby bok choy. This recipe calls for 3 cups of shredded bok choy, and it is very important when you’re making slaws or salads not to just go crazy adding vegetables, because if you do that, you won’t have the dressing to fit the vegetables.
Then a little toasted almonds, which I love because they add a little crunch to the slaw and they also add some protein value so it is a more complete dish.
Isn’t that fun? Ginger, apple, baby bok choy slaw.