Quick Cilantro Slaw
Servings
4Serving size
about 1 cup
COOKING TIME
30 Minutes
This recipe can be multiplied, makes good leftovers, and is actually better the second day, after the flavors have melded.
Ingredients
| 1/4 cup Nonfat Greek Yogurt |
| 2 Tbsp 2% milk |
| 1/8 tsp. Salt |
| 1 to taste Black pepper |
| 1/2 tsp. Celery seed |
| 1/4 tsp. Sugar |
| 1/4 cup Coriander (cilantro) leaves, raw (coarsely chopped) |
| 16 ounces Bok choy (thinly sliced baby bok choy is best) |
Instructions
Place the yogurt, milk, salt, pepper, celery seed, sugar and cilantro in a large mixing bowl.
Whisk until smooth.
Add the sliced bok choy and toss well until coated.
Chill well before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Slaws go well with almost anything – burgers, picnics, tacos – but the problem is that a head of cabbage is HUGE. It makes enough slaw for a small army. Using baby bok choy is a great alternative. It is more expensive than a single head of cabbage, but if you want to just make slaw for two or four people, a lot less slaw will end up getting thrown away.