Wednesday, July 4, 2012

I Fought the Slaw and the Slaw Won

Okay, we both won. It got to taste good and we got to eat it. Today's slaw went perfectly with our Independence Day meal and would be welcome in this house as a part of any sort of summer barbecue fare. Bok choy gives it a wonderful, fresh crunch and apple lends a touch of sweetness.

Bok Choy and Apple Slaw (yields approx. 8 servings of 2/3 cups each)
  • 1 head of bok choy, whites cut lengthwise the width of matchsticks then into 1" strips, greens chopped (I only used 1/2 of the greens)
  • 2 large green apples (unpeeled) and cut into matchsticks (a mandolin makes this very easy)
  • 2 carrots, peeled and grated
  • 1/3 c nonfat plain Greek yogurt (or regular plain yogurt, strained)
  • 2 Tbl. mayonnaise (your favorite will do- I prefer light olive oil or homemade)
  • 2 tsp. celery seed
  • salt & pepper to taste
  • 1 tsp. prepared horseradish (optional)
As soon as you cut the apple, mix with a spoonful of the yogurt. The acid in the yogurt will help keep it from turning brown. Mix everything together and enjoy!

Tip: This can easily be made the night before. The bok choy stays crunchy, the yogurt keeps the apple from browning and the flavors have more time to marry. Leftovers are equally as good the next day.


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