You know, I think my little hiatus sparked and new-found interest in creating great tasting and healthy recipes. This recipes would be a great addition to the Mongolian Beef recipe I featured yesterday.
Today was also a first for me. I tried Pho! It was so yummy. I don’t know about WW PP for Pho. If anyone does, let me know. I order the Pho Ga Tom. It was chicken and shrimp rice noodle soup
I found this twist on the traditional cole slaw and had to give it a try.
Bok Choy serves as a peppery alternative to cabbage in this crunchy and creamy slaw.
1 PP per serving
- 6 cups of very thinly sliced Bok Choy
- 1 large Granny Smith apple, thinly sliced , or julienned
- 1 large carrot, shredded, or julienned
- 1/2 cup red onion slivered
- 1/3 cup mayonnaise with olive oil
- 1/3 cup of Chobani plain yogurt
- 1/2 teaspoon of coarse sea salt
- 2 teaspoons of sugar or honey
- 2 tablespoons white wine vinegar
Whisk yogurt, mayonnaise, vinegar, sugar (or honey), salt in a large bowl until smooth. Add Bok Choy, apple, carrot and onion; toss to coat.
I absolutely LOVED this dish. I mean, like pull me away from the table love! Who knew? Bok Choy as a slaw. But the funny part as I end this blog, the hubby gets home from work, see me eating the slaw and here was the dialogue
HUBBY: “It looks like your eating something there”.
ME: Why, yes, I am!
HUBBY: It looks, um, well, healthy!
ME: Why, yesit is. Does that mean you don’t’ want any?
HUBBY: Why yes, it does!
Enjoy your evening!
Adapted from Eating Well