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
4 tsp. Wasabi |
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.
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
Avoid this recipe if you are lactose intolerant.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.