20 Min

• 1 lb Baby Bok Choy
• 3-4 Shredded Carrots
• 2 Tbsp Minced Carrot Tops
• 3 Tbsp Lemon Juice
• 1 Tbsp Sesame Oil
• 1 tsp Coarse Sea Salt
• 1/2 tsp Finely Grated Peeled Fresh Ginger
• Ground Black Pepper

Halve bok choy lengthwise; rinse under cold water to remove grit. Cut crosswise into thin strips; place in large colander, and sprinkle with sea salt. Toss to coat. Top with plate that fits inside colander; weight with heavy object (such as skillet or canned goods). Set aside in sink to drain.

In large bowl, mix together carrots, minced carrot tops, lemon juice, oil, ginger. Add bok choy; season with sea salt and pepper. Toss.