Tricolor coleslaw
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 3 | tablespoons | Reduced-fat mayonnaise |
| 3 | tablespoons | Plain nonfat yogurt |
| I tb. Dijon mustard | ||
| 2 | teaspoons | Cider vinegar |
| 1 | teaspoon | Sugar |
| 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) |
Directions
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