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Bok Choy-Apple Slaw

:  August/September 2006

Your rating: None Average: 4.3 (26 votes)

Bok choy serves as a peppery alternative to cabbage in this crunchy and creamy slaw. Try it with barbecued chicken.


READER'S COMMENT:
"This was OK, but far from the best slaw recipe I have had. I am not sure if you aren't supposed to use the green part of the bok choy, as mine got soggy quickly. I'm not going to make this again. "
Bok Choy-Apple Slaw Recipe

Makes: 8 servings, 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  1. 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.

Nutrition

Per serving: 56 calories; 2 g fat ( 1 g sat , 0 g mono ); 3 mg cholesterol; 8 g carbohydrates; 1 g added sugars; 2 g protein; 1 g fiber; 272 mg sodium; 224 mg potassium.

Nutrition Bonus: Vitamin A (80% daily value), Vitamin C (45% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable


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Recipe Categories

Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
30 minutes or less
Servings
8 or more
Preparation/ Technique
No-cook
Meal/Course
Dinner

Season
Fall
Winter
Holiday
Labor Day
Style/Theme
Picnic
Quick (total 30 min. or less)
Vegetarian
Type of Dish
Side dish, vegetable
Ethnic/Regional
Asian
Publication
August/September 2006
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