Crunchy Bok Choy Ginger Salad

From Asparagus to Zucchini, A guide to Cooking Farm Fresh Seasonal Produce.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  medium  bunch bok choy
• 1  cup  shredded daikon radish
• 1  tablespoon salt
• 1⁄2 cup  slivered bell pepper
• 1⁄4 cup  finely chopped green onion
• 1  tablespoon fresh ginger, grated
• 2  tablespoons  chopped mint
• 2  tablespoons  chopped cilantro
• 3  tablespoons rice vinegar
• 2  teaspoons honey
•  pepper

Directions

1. Thinly slice the bok choy leaves. Slice the stems on diagonal. Toss bok choy with the shredded radish and salt in a colander.
2. Let stand to wilt the vegetables, about ½ hour. Rinse, drain and squeeze out excess liquid from mixture.
3. Place in paper towels and squeeze again.
4. Toss with remaining ingredients and chill before serving.