This recipe is NOT safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise is gluten-free.
"The cabbage surpasses all other vegetables." -Cato
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.
Servings = 4 | Serving size =about 1 cup slaw
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
This recipe can be divisible by 2.
This recipe makes very good leftovers and keeps well, refrigerated, for about 48 hours. Note that cooking time does not include chilling time.
|4 tsp||wasabi powder|
|3 Tbsp||reduced fat mayonnaise|
|1 Tbsp||2% milk|
|4 small||baby bok choy (thinly sliced crosswise)|
Place the wasabi powder in a large mixing bowl with the water and whisk until smooth.
Add the mayonnaise, milk, salt, and honey. Whisk until smooth.
Add the bok choy to the bowl and fold until blended.
Chill before serving.
Serving size = about 1 cup
Servings = 4
Amount Per Serving
|Calories 58||Calories from Fat 36|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 4g||<1%|
|Dietary Fiber 1g||4%|
|Vitamin A 73%||Vitamin C 64%|
|Calcium 9%||Iron 3%|
|Vitamin K 56 mcg||Potassium 239 mg|
|Magnesium 18 mg|