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.