Pak Choi, Carrot and Apple Salad
4 servings
30 minutes
This refreshing Moroccan salad combines the crunchy texture of bok choy, the sweetness of apples, and the juiciness of carrots. Its roots can be traced back to Maghreb cuisine, where fresh vegetables and fruits are often used to create light and nutritious dishes. The combination of lemon juice and grated ginger adds a spicy note to the salad, while vegetable oil enriches the flavor. With its freshness and balanced taste, this salad is perfect as a side dish for meat or as a light standalone meal. It is served chilled to highlight the freshness of the ingredients, and freshly ground black pepper adds a subtle spiciness. This dish is not only nutritious but also harmonizes beautifully with traditional Moroccan spices, creating an aromatic palette of flavors.
1
Cut each head of pak choi in half and slice thinly. Transfer to a colander, generously salt, cover with a weight, and let sit for a while.
- Pak Choi Salad: 500 g
- Coarse salt: to taste
2
Remove the core from the apple and cut it into thin strips. Peel the carrot and grate it on a coarse grater.
- Apple: 1 piece
- Carrot: 2 pieces
3
In a large bowl, mix apple, carrot, lemon juice, vegetable oil, and ginger. Add bok choy, season with salt and pepper. Mix well.
- Apple: 1 piece
- Carrot: 2 pieces
- Lemon juice: 3 tablespoons
- Vegetable oil: 1 tablespoon
- Grated ginger: 1 teaspoon
- Pak Choi Salad: 500 g
- Coarse salt: to taste
- Freshly ground black pepper: to taste