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Creamy Cabbage and Bok Choy Slaw

Superfood packed, creamy and a must-have at any summer barbecue, this slaw will be the star of the menu.
Course: Side Dish
Cuisine: Universal
Keyword: Low-Carb, Vegetarian
Servings: 6 people
Calories: 98kcal
Author: SkinnyMs.


  • 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 pure maple syrup
  • 2 tablespoons white balsamic or apple cider vinegar
  • 1/2 head cabbage chopped
  • 1 bok choy stalk leaves removed and chopped
  • 2 tablespoons red bell pepper diced
  • 1 carrot small, 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.


Serving: 0.67cup | Calories: 98kcal | Carbohydrates: 16g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 213mg | Potassium: 549mg | Fiber: 4g | Sugar: 10g | Vitamin A: 8134IU | Vitamin C: 95mg | Calcium: 197mg | Iron: 2mg |
SmartPoints (Freestyle): 4
SmartPoints (Freestyle): 4