Bok Choy Slaw

Photo from Dawn Hutchins (email, bio) from her similar recipe in 2010.

Sally just let me know that the September 3 farm share from Glade Road Growing is slated to include bok choy, summer squash, a pint of salad tomatoes, sweet peppers, onions, and basil.  Here's a a lighter alternative to traditional slaw you might enjoy.

Serves 6 as salad or 4 as a main course with the addition of a protein. 2 cups of cooked, chilled beans (white or garbanzo) would be nice.

Finely dice:
1 TB  raw onion
2 cloves of fresh garlic
1 TB fresh ginger

In a jar with a tight lid combine with other ingredients for dressing and shake:
1/4  cup lime juice
1 TB apple juice concentrate
2 tsp ground mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Store for several hours or overnight to let flavors combine and raw ingredients marinate.  If you are using beans, you can add them to the dressing to make them more flavorful.

Trim and thinly slice a pound of bok choy (about 6 cups)

Trim and thinly slice 1 or 2 sweet peppers, depending on size

Core and thinly slice or shred 1 Granny Smith or other tart, crisp apple and coat with lime juice  to keep from darkening.

Finely chop 3 tablespoons of fresh cilantro and 3 table spoons of green onions.

Toss with dressing to coat.  Drizzle with 1 TB or more toasted sesame oil.  Top with toasted sesame seeds and raw sunflower seeds.  Serve immediately