Bok Choy Apple Slaw
Submitted by happyzhangbo
Crunchy bok choy apple slaw with Granny Smith apple, carrots, and red onion in a tangy sour cream dressing. No cooking required, low calorie, and ready in 15 minutes.
YIELD
8 servingsPREP
10 minCOOK
0 minREADY
16 minForget everything you thought you knew about coleslaw. This version swaps the usual cabbage for thinly sliced bok choy, adds crisp Granny Smith apple and julienned carrots, and tosses it all in a creamy dressing that hits every note: tangy, sweet, and a little savory from the celery salt.
The dressing comes together in seconds. Light sour cream, light mayo, white wine vinegar, and a touch of sugar get whisked smooth before coating all those crunchy, colorful vegetables.
It’s the kind of side dish that brightens up grilled chicken, pulled pork sandwiches, fish tacos, or really anything that needs a fresh, crisp counterpoint.
Kitchen Tips
- Slice the bok choy as thinly as possible. You want delicate ribbons, not chunky wedges.
- Julienne the apple and carrot into matchstick-thin strips for the best texture.
- Toss the slaw just before serving to keep everything crisp. The dressing will soften the vegetables if it sits too long.
- Swap honey for the sugar if you want a slightly more rounded sweetness.
Ingredients
Directions
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.
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