Bok Choy Carrot And Apple Slaw Recipes

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BOK CHOY, CARROT, AND APPLE SLAW



Bok Choy, Carrot, and Apple Slaw image

Use bok choy (also called Chinese white cabbage) to give slaw an Asian flair. Season the lemonydressing with fresh grated ginger.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 8

1 pound baby bok choy (4 to 6 heads)
1 teaspoon coarse salt
1 peeled apple, cut into matchsticks
2 large shredded carrots
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger
Coarse salt and ground pepper

Steps:

  • Halve bok choy lengthwise; rinse 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 colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
  • In a large bowl, mix apple, carrots, lemon juice, vegetable oil, and peeled fresh ginger. Add bok choy; season with salt and pepper. Toss.

Nutrition Facts : Calories 82 g, Fat 4 g, Fiber 2 g, Protein 2 g

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.

BLUE CHEESE APPLE SLAW



Blue Cheese Apple Slaw image

The holidays are busy. That's why I appreciate this no-fuss recipe that can be made ahead and chilled until you are ready to eat. If you want your dish to have more color, add more carrot. -Libby Walp, Chicago, Illinois

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 9 servings.

Number Of Ingredients 12

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup cider vinegar
2 tablespoons lemon juice
1 tablespoon stone-ground mustard
2 teaspoons sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium head cabbage, shredded
1 medium tart apple, shredded
1 medium carrot, shredded
1/2 cup crumbled blue cheese

Steps:

  • In a small bowl, whisk the first eight ingredients., In a large bowl, combine the cabbage, apple, carrot and cheese. , Pour dressing over salad; toss to coat. Cover and refrigerate until serving.

Nutrition Facts :

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.

CARROT AND APPLE SLAW



Carrot and Apple Slaw image

A fabulous recipe from Lidia Bastianich. I love to serve this with fish, chicken, pork...in a leaf of bib lettuce or on its own, it's delicious!! Cook time is chill time (make ahead the store in the fridge covered till ready to serve).

Provided by CindiJ

Categories     Apple

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

3 large carrots, PEELED AND JULIENNED (ABOUT 2 CUPS)
2 Granny Smith apples, SKIN ON, JULIENNED (ABOUT 3 CUPS)
1 orange, Zest and juiced
3 tablespoons extra-virgin olive oil
2 tablespoons fresh Italian parsley, CHOPPED
fresh ground black pepper (2 cranks)
1/4 teaspoon kosher salt

Steps:

  • Peel and julienne carrots, then julienne the apples (leave skin on). Place in large glass bowl.
  • Zest the orange over the carrot and apple mixture.
  • Juice the orange over the mixture and add olive oil.
  • Add the salt and pepper.
  • Toss and serve cold.

Nutrition Facts : Calories 83.2, Fat 5.2, SaturatedFat 0.7, Sodium 91.9, Carbohydrate 9.7, Fiber 1.7, Sugar 6.9, Protein 0.5

APPLE 'N' CARROT SLAW



Apple 'n' Carrot Slaw image

"This crispy, colorful slaw is a true crowd-pleaser at any picnic or church gathering. The apples add color and a touch of sweetness," says Julia Livingston, Frostproof, Florida.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 42 (3/4-cup) servings.

Number Of Ingredients 8

4 large heads cabbage, shredded
1 pound carrots, shredded
6 medium red apples, finely chopped
3 cups mayonnaise
1/2 cup sugar
1/4 cup white vinegar
3 teaspoons salt
2 teaspoons pepper

Steps:

  • In a very large bowl, combine the cabbage, carrots and apples. In a large bowl, combine the mayonnaise, sugar, vinegar, salt and pepper. Pour over the cabbage mixture and toss to coat. Cover and refrigerate until serving.

Nutrition Facts : Calories 68 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 331mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

BOK CHOY WITH CARROT



Bok Choy with Carrot image

This is a healthy, tasty meal that is easy to make!

Provided by GabsWithAbs

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 2

Number Of Ingredients 7

1 tablespoon butter
1 small beet, peeled and thinly sliced
3 ounces carrots, peeled and thinly sliced
3 ½ ounces daikon radishes, thinly sliced
2 crimini mushrooms, thinly sliced
3 ½ ounces bok choy
¼ teaspoon ground cardamom

Steps:

  • Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
  • Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
  • Stir chopped bok choy into beet mixture; cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves; cook and stir for 1 minute more.

Nutrition Facts : Calories 103.2 calories, Carbohydrate 10.7 g, Cholesterol 15.3 mg, Fat 6.1 g, Fiber 3.8 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 153.4 mg, Sugar 5.7 g

BOK CHOY, CARROT, AND APPLE SLAW



Bok Choy, Carrot, and Apple Slaw image

Yield Serves 4

Number Of Ingredients 7

1 pound baby bok choy (4 to 6 heads), halved lengthwise
Coarse salt and fresh ground pepper
1 apple, peeled and cut into matchsticks
2 large carrots, shredded
3 tablespoons fresh lemon juice
1 tablespoon vegetable oil
1 teaspoon finely grated peeled fresh ginger

Steps:

  • Rinse the bok choy under cold water to remove grit. Cut crosswise into thin strips; place in a large colander, and sprinkle with 1 teaspoon salt. Toss to coat. Top with a plate that fits inside the colander; weight with a heavy object (such as a skillet or canned goods). Set aside in sink to drain.
  • In a large bowl, mix apple, carrots, lemon juice, oil, and ginger. Add bok choy; season with salt and pepper. Toss.

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