Measure the first 4 ingredients into a large serving bowl and whisk to blend. Core and slice the apples thinly. Place immediately into the dressing in the bowl so they don’t turn brown.
Slice the stalks of bok choy into 1/4-inch moons; tear the dark green leafy part into bite-sized pieces and add them to the bowl. Slice the red onion thinly and separate the layers; add to the bowl. Toss, check the balance of flavors, and add pepper to taste. Serve immediately.
Recipe by, PCC Demo Coordinator and PCC Demonstrator
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