Kelly Bollman joined us at the last market of 2012 and shared her wildly popular Bok Choy Apple Slaw. If you loved it at the market, here is how to make it foryourself. Thanks Kelly!
1 head of local baby bok choy (about 6 stalks) thinly sliced
1/2 a local small red onion, thinly sliced
1 local Crispin apple (or other firm tart apple), sliced
1/2 cup toasted sunflower seeds
1 teaspoon organic ground coriander
1 teaspoon organic dijon mustard
2 tablespoon organic apple cider vinegar
1/4 cup organic extra virgin olive oil
2 teaspoons local pure honey
Sea salt and black pepper to taste
Make the dressing first, by combining all the ingredients
and whisk well.
Chop all the salad ingredients, leaving the apples until
last, and mix in a salad bowl.
Toss salad with half the dressing. Add additional dressing if so desired.
Eat immediately or chill for up to one hour, add the apples just before eating.