breadcrumb

Wasabi Slaw

Servings

4

Serving 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.

Wasabi Slaw

Ingredients

1/16 cup, sliced Wasabi, root, raw
3 Tbsp. Reduced fat mayonnaise
1 Tbsp 2% milk
1/8 tsp. Salt
1 tsp. Honey
4 baby bok choy Bok choy (thinly sliced crosswise)

Instructions

Place the wasabi, mayonnaise, milk, salt, and honey in a large mixing bowl. Whisk until smooth.

Add the bok choy to the bowl and fold until blended.

Chill before serving.
Print Icon Print Recipe

Would you like to print or download the document?

Add To My Recipe Box

Special Diet Information

Click on the icon for information.

blackfire greenfire blackbottle greenbottle blackVitamin greenVitamin blackstick greenstick blackblub greenbulb

GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

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. Make sure the mayonnaise is gluten-free.

Sodium

This is a low sodium recipe.

Recipe Notes

You can use any Asian style cabbage for this recipe. I like the baby bok choy, but regular bok choy will work just as well, as will Napa cabbage. 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.

"The cabbage surpasses all other vegetables."

Cato