I wanted to make burgers with them, using this slow cooked BBQ pork and of course I wanted a nice crunchy coleslaw to go with it. I had a couple of bunches of Bok Choy and Pak Choy in the fridge from the week before and I wondered if I could use those instead of cabbage and the answer is YES!
The crunchy and mild flavour of the bok choy is perfect for this divine coleslaw helped along by more crunch from green apple, carrots and celery. I also just love the dressing, it's creamy, just a little tart and perfect to swathe the crunchy vegetables in.
I think it will become a new summer favourite.
Ingredients for Crunchy Bok Choy Coleslaw with Apple, Celery and Carrot, clockwise from top left-5 good sized Bok Choy or Pak Choy or a combination of both, 2 medium carrots, 1 green apple, 1/2 an onion, 4 ribs celery and 2 teaspoons sesame seeds toasted in a dry fry pan (not pictured)
For the dressing, clockwise from left-1/3 cup greek yoghurt, 2 tablespoon white wine vinegar, 1 tablespoon honey, 1 garlic clove, grated on a microplane and 1/3 cup light sour cream
For the dressing, add everything to a glass bowl
And whisk till smooth, set aside in fridge until needed
Half the asian greens, length ways and give them a good wash, then drain well on the lint free tea towel. Once nice and dry, finely slice
And add to a big bowl along with finely sliced celery, onion, apple and carrots cut into match sticks
Pour over dressing and give it a good toss to coat
Sprinkle over toasted sesame seeds for more crunch and texture, giving everything another good stir
If you have time leave it an hour or so before serving to let the flavours mingle.
I have to tell you, this coleslaw was just delicious, crunchy, tangy, with lots of interesting texture, it also stands the test of time and will stay crunchy for days.
So, tell me, what goes into your families favourite coleslaw?
Have a lovely day,
💗Fi
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