Yield: 4 Servings
|3 tablespoons||Reduced-fat mayonnaise|
|3 tablespoons||Plain nonfat yogurt|
|I tb. Dijon mustard|
|2 teaspoons||Cider vinegar|
|½ teaspoon||Caraway seed (optional)|
|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