Bok Choy serves as a peppery alternative to cabbage in this crunchy and creamy slaw. Try it with barbecued chicken. 1/3 cup reduced-fat sour cream 1/3 cup reduced-fat mayonnaise 2 tablespoons white-wine vinegar 2 teaspoons sugar or honey 1/2 teaspoon celery salt 1/4 teaspoon salt 6 cups very thinly sliced bok choy, (1-pound head, trimmed) 1 large Granny Smith apple, julienned or shredded 1 large carrot, julienned or shredded 1/2 cup slivered red onion Whisk sour cream, mayonnaise, vinegar, sugar (or honey), celery salt and salt in a large bowl until smooth. Add bok choy, apple, carrot and onion; toss to coat. Makes: 8 servings, 3/4 cup each
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