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