Crunchy Bok Choy Ginger Salad - cooking recipe

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

Preparation

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