Tricolor coleslaw

Yield: 4 Servings

Measure Ingredient
\N \N Stephen Ceideburg
3 tablespoons Reduced-fat mayonnaise
3 tablespoons Plain nonfat yogurt
\N \N I tb. Dijon mustard
2 teaspoons Cider vinegar
1 teaspoon Sugar
½ teaspoon Caraway seed (optional)
\N \N Salt, freshly ground black pepper to taste
2 cups Shredded red cabbage (1/4.. of a small head)
2 cups Shredded green cabbage (1/4 of a small head)
1 cup Grated carrots (2 medium carrots)

Red and green cabbage and bright-orange carrots make a colorful, healthful combination. For an especially nutty flavor, use Savoy instead of regular green cabbage.

In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, sugar and caraway seed, if using. Season with salt and pepper. Add cabbage and carrots and toss well. Serve within 2 hours.

From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.

Posted by Stephen Ceideburg

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