Colorful cooking between Provence and New York.
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Bok choy and asian pear cole slaw
April 27, 2012
— asian pear, bok choy, Chinese cabbage, cole slaw, Lunch, Olive oil, pear, Salads, sour cream, yogurt
This salad – an Asian-inspired cole slaw – is that unexpected hit, a combination of flavors and ingredients that everyone at the table will find exciting.
You’ll need:
- 3 baby bok choy
- 1 asian pear
- 1/2 cup greek yogurt
- 1/3 cup fat free sour cream
- 1/4 cup olive oil
- 1 t herbes de provence
- salt, black pepper
1. Peel the asian pear and slice it into thin matchsticks.
2. Chop the bok choy (both green and white parts) and mix with the pear. Season generously with salt and a bit of pepper.
3. Make the dressing: in a bowl, whisk together yogurt, sour cream and herbes (you can also use a bit of fresh chives – delicious), adding in a little bit of olive oil at a time. You should get a thicker dressing that still has a good consistency for mixing so, if your yogurt was thicker, maybe add a little more olive oil to the mix. Taste for seasoning, add a little bit of salt and pepper.
4. Combine the salad with the dressing and you have your crunchy cole slaw.
comments
Very interesting flavor combinations. a little sweet and savory and everything I can find here in China. Woo hoo.
I love to have sweet and savory together and so happy it’s all ingredients you have easy access to!
Brilliant! This could very well be my new favorite summer slaw. 
Thanks, Karista! It’s definitely my new favorite.
Love it! I just did a little bok choy recipe and have a bundle remaining.. I just need the yogurt and I’ll be set!!
I think you’d really enjoy this!
I love this exotic coleslaw – so less creamy than the original and so unique in flavours
Cheers
Choc Chip Uru
Definitely not too creamy – more crunchy
I love seeing slaws without mayo. Katherine hates it so I always get new ideas. This is brilliant.
Looks delicious and a great alternative to traditional cole slaw I see in stores.
Thank you!
