1 medium Bok Choy
1 cup shredded diakion radish
1 Tb salt
1/2 cup slivered sweet pepper
1/4 cup finely chopped green onion
1 inch piece of fresh ginger, grated
2 Tb each mint and cilantro
3 Tb rice vinegar
2 tsp honey
pepper to taste

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

source: From Asparagus to Zucchini