Coleslaw with yogurt dressing
6 Servings
Ingredients
| Quantity | 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 |
Directions
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