Bok Choy Apple Slaw
1/3 C sour cream
1/3 C mayonnaise
2 T white wine vinegar
2 t sugar or honey
1/2 t celery salt
1/4 t salt
1 head bok choy, very thinly sliced
1 Granny Smith apple, julienned or shredded
1 carrot, julienned or shredded
1-2 green onions, slivered
Whisk together first 6 ingredients in a large bowl until blended and smooth. When cutting bok choy, it helps to separate the greens from the stalks. Stack the leaves and cut in half lengthwise. Stack the leaf-halves, roll, thinly slice using a chiffonade cut. Then with the stalks, cut each stalk in half lengthwise; gather and chop. Add bok choy, apple and carrots to dressing bowl; toss until well coated. Chill at least one hour before serving.