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