Jersey Tastes Recipe
Bok Choy Apple Slaw
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7 lbs. or 5 heads Bok Choy, chopped
3 each or approx. 1 lb. apples, such as Honey Crisp, Jazz, Gala, Fuji, Pink Lady
2 each, medium carrot
1 each, small red onion
Dressing:
3/4 cup sour cream, reduced fat
3/4 cup mayonnaise, reduced fat or fat-free
3/8 cup apple cider vinegar
2 tablespoons honey
2 teaspoons celery seed
1/2 teaspoon salt
Chop bok choy in very thin slices, chiffonade. Julienne or shred apples. Shred carrots. Mince onion. Combine bok choy, apples, carrots, and onions. Prepare dressing by whisking all ingredients together until smooth. Toss salad with dressing and refrigerate.
# Portions: 25
Portion size: 1 cup
1 cup=1/2 cup "Dark Green" for School Lunch
3 each or approx. 1 lb. apples, such as Honey Crisp, Jazz, Gala, Fuji, Pink Lady
2 each, medium carrot
1 each, small red onion
Dressing:
3/4 cup sour cream, reduced fat
3/4 cup mayonnaise, reduced fat or fat-free
3/8 cup apple cider vinegar
2 tablespoons honey
2 teaspoons celery seed
1/2 teaspoon salt
Chop bok choy in very thin slices, chiffonade. Julienne or shred apples. Shred carrots. Mince onion. Combine bok choy, apples, carrots, and onions. Prepare dressing by whisking all ingredients together until smooth. Toss salad with dressing and refrigerate.
# Portions: 25
Portion size: 1 cup
1 cup=1/2 cup "Dark Green" for School Lunch
Copyright © State of New Jersey, 1996-
Department of Agriculture
P.O. Box 330, Trenton, NJ 08625
Department of Agriculture
P.O. Box 330, Trenton, NJ 08625
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