Coleslaw with yogurt dressing

Yield: 6 Servings

Measure Ingredient
½ cup Lowfat Yogurt, Plain
2 tablespoons Dijon Mustard
1 tablespoon Water
2 teaspoons Lowfat Mayonnaise
2 teaspoons Fresh Lemon Juice
6 cups Cabbage, Thinly Sliced
4 mediums Carrots, Shredded
1 cup Red Onion, Thinly Sliced
½ teaspoon Dill Seed

In a large bowl which together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered.

Serves 6

Nutrition according to magazine: Cal 68⅒ Fat 1.1g CFF 15% Entered into MasterCook for you by Reggie Dwork <reggie@...> Recipe by: Gourmet, May 1996, pg 207 Posted to Digest eat-lf.v097.n076 by Reggie Dwork <reggie@...> on Mar 21, 1997

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