I did a slaw with the same ingredients last year, a traditional mayonnaise-based slaw. This salad is different. It has asian overtones; the choi is salted first to give a fermented effect, and ginger and cayenne add some snap. You can also use cabbage for this, or even curly kale or collards.

4 c chopped bok choi
1 – 1 1/2 t kosher salt
1 apple, diced or cut into matchsticks
1 carrot, diced, grated or cut into matchsticks
1 1/2 T unseasoned rice vinegar, or lemon juice
3 T peanut or sesame oil, or other vegetable oil
1 t peeled, grated fresh ginger or 1/8 t powdered ginger
1/8 t cayenne
black pepper, to taste

1. Put choi in a colander and sprinkle with 1 t of the salt. Gently mix. Allow to sit for a few minutes. Some moisture should be extruding from the choi. If not, add another 1/2 t of salt. Cover with a small plate and put a weight–a can or a jar of water or a freezer bag filled with water, on the plate. Let sit for at least 15 minutes, half an hour is even better.

2. Meanwhile combine apple and carrot in a serving bowl along with the vinegar, oil, ginger, cayenne and black pepper.

3. Taste some of the bok choi. If it’s too salty for you, rinse quickly and dry. Otherwise, add to serving bowl with apple and carrot and toss to combine. Chill in the fridge for at least 15 minutes, if you can. Taste for seasonings before serving.