Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Cabbage, shredded |
| 1 small | Carrot, grated |
| 1 small | Onion, chopped |
| ¼ cup | Celery, sliced |
| ¼ cup | Low-fat plain yogurt |
| 2 tablespoons | Light mayonnaise |
| 4 teaspoons | White vinegar |
| 1 teaspoon | Dijon mustard |
| ½ teaspoon | Granulated sugar |
| 1 pinch | Salt |
| 1 pinch | Pepper |
In bowl, toss together cabbage, carrot, onion and celery.
In small bowl, stir together yogurt, mayonnaise, vinegar, mustard, sugar, salt and pepper. Stir into cabbage mixture; toss well.
[Coleslaw can be refrigerated in airtight container for up to 2 days] Variation: add chopped sweet pepper, small broccoli florets or any other vegetables you have on hand.
Per Serving: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini