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
top of page
Search
Recent Posts
See All3 Fresh basil leaves 5 White grapes 1 1/2 Ounces Vodka 3/4 Ounces Fresh Lime Juice 1 Ounce Simple Syrup 1 Dash Angostura Bitters Ginger ale Fresh basil sprig, white grape Muddle basil and 5 grapes in
110
large, ripe Italian sweet peppers 1 7-ounce jar imported tuna in olive oil separated into small chunks, oil reserved 1/4 cup salt-packed capers rinsed thoroughly 30 mixed olives green and black, pitte
151
1 pound bucatini pasta 6 tablespoons salted butter 2-3 cloves garlic, minced or grated 1 1/2 teaspoons freshly cracked black pepper 1/2 cup pecorino cheese, freshly grated 1 cup fresh basil, roughly c
150
bottom of page