Creamy Cabbage and Bok Choy Slaw

Creamy Coleslaw Salad

Here’s an old standard at any summertime barbecue. Creamy Cole Slaw just happens to be packed with superfood goodness.

Creamy Cabbage and Bok Choy Slaw

Creamy Cabbage and Bok Choy Slaw

Yields: 6 servings | Serving Size: 2/3 cup | Calories: 88 | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 | Carbohydrates: 11 g | Sodium: mg | Dietary Fiber: 2 g | Sugars: 8 g | Protein: 1 g | Smart Points: 4 |


  • 2 tablespoons low-fat buttermilk
  • 1 tablespoon low-fat milk
  • 1/3 cup mayonnaise, no added sweeteners (Duke’s is a favorite for this recipe)
  • 2 tablespoons 100% pure maple syrup
  • 2 tablespoons white balsamic or apple cider vinegar
  • 1/2 head cabbage, chopped
  • 1 stalk bok choy, leaves removed and chopped
  • 2 tablespoons diced red bell pepper
  • 1 small carrot, peeled and shredded
  • Salt and pepper to taste


Add the first 5 ingredients to a blender, and blend until smooth. Place slaw dressing in a glass jar with a lid, and refrigerate until ready to use, chilling for approximately 2 hours.

Coarsely chop cabbage and bok choy; if using a food processor, add small chunks, being careful not to overpulse, as this will make it mushy. Combine in a large mixing bowl, the cabbage, bok choy, bell pepper, and carrot. Season with salt and pepper to taste.

Add slaw dressing to cabbage mix; stir to combine, cover, and refrigerate until ready to eat.

Tip: Cole slaw is always best eaten on the same day as prepared.

Creamy Cabbage and Bok Choy Slaw is featured in our SkinnyMs. Superfoods Cookbook.

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2 Comments on "Creamy Cabbage and Bok Choy Slaw"

  1. Becky  August 24, 2014

    I am unclear on what to do with the bok choy, are you supposed to use the leaves or the stalks?

    • SkinnyMs  August 25, 2014

      Becky, For Bok Choy discard the stalk and use the leaf/leaves.


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