Quick Cilantro Slaw



Serving size

about 1 cup
30 Minutes

This recipe can be multiplied, makes good leftovers, and is actually better the second day, after the flavors have melded.

Quick Cilantro Slaw


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)


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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GERD / Acid Reflux

No specific GERD triggers.


Avoid this recipe if you are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

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.

"Cauliflower is nothing but cabbage with a college education."

Mark Twain