Crunchy Bok Choy Ginger Salad

  • 1 medium bunch bok choy
  • 1-inch knob of gingerroot, grated
  • 1 cup shredded radish
  • 2 tablespoons each chopped mint and cilantro
  • 1 tablespoon salt
  • 3 tablespoons rice vinegar
  • 1/2 cup slivered sweet orange, red, or yellow peppers
  • 2 teaspoons honey
  • 1/4 cup finely chopped green onions
  • pepper to taste

Thin-slice the bok choy leaves. Thinly slice the stems on the diagonal. Toss bok choy leaves and stems, and the shredded radish, with salt in colander. Let stand to wilt vegetables, about 1/2 hour. Rinse, drain, and squeeze out excess liquid from mixture. Place in paper or cotton towels and squeeze again. Toss with remaining ingredients in bowl and chill before serving. Makes 6 servings. Recipe from MACSAC