Asian-Style Coleslaw

[Kitchen Witch]

Asian-Style Coleslaw

4 cups thinly-sliced bok choy
1 large carrot peeled
1 cup snow peas strings removed,
thinly sliced lengthwise
2 tablespoon vegetable oil
1 tablespoon Asian sesame oil
2 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 teaspoons minced fresh ginger
1/2 packet sugar substitute
Salt to taste


Place cabbage in a large bowl; grate carrot into cabbage. Mix in snow peas.

In a small bowl, mix oils, vinegar, soy sauce, ginger and sugar substitute. Pour dressing over salad; toss to coat. Season to taste with salt.

This recipe yields 6 servings.


Per Serving (excluding unknown items): 52 Calories; 5g Fat (76.3% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

[Kitchen Witch]

Greek Feta Dressing

3 ounces feta cheese
3 tablespoon yogurt
2 tablespoon lemon juice
= (or 1 lemon juiced)
1 teaspoon chopped fresh mint
1 tablespoon chopped fresh marjoram
1 teaspoon chopped fresh oregano
1 garlic clove crushed
Freshly-cracked black pepper to taste


Process the feta, yogurt and lemon until smooth then fold in the herbs, garlic and pepper. Thin with a little extra lemon juice or water if desired.



Comments: This is the perfect way to dress up a Greek salad. It is more subtle than large cubes of feta cheese and will be happily mixed with any other leaf salad. This dressing is particularly good when drizzled over chilled tomato and cucumber slices for a simple and refreshing appetizer.