Wasabi Slaw
Servings
4Serving size
about 1 cup slaw
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied or divided by 2. This recipe makes very good leftovers and keeps well, refrigerated, for about 48 hours.
Ingredients
| 2 tsp. Chinese mustard (or Dijon mustard) |
| 1 tsp. Sesame oil |
| 1 1/2 Tbsp. Reduced fat mayonnaise |
| 1 Tbsp 2% milk |
| 1/8 tsp. Salt |
| 1/2 tsp. Honey |
| 2 baby Bok choy (thinly sliced crosswise) |
Instructions
Place the mustard, sesame oil, mayonnaise, milk, salt, and honey in a large mixing bowl.
Whisk until smooth.
Add the bok choy to the bowl and fold together until blended.
Chill before serving.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This deceptively simple slaw goes with almost any Asian meal: just toss it together and chill. Serve on top of burgers, in tacos, or topped with seared fish. You can use any Asian style cabbage for this recipe. Regular bok choy will work well, as will Napa cabbage.