4 c Cabbage, shredded
1 sm Carrot, grated
1 sm Onion, chopped
1/4 c Celery, sliced
1/4 c Low-fat plain yogurt
2 tb Light mayonnaise
4 ts White vinegar
1 ts Dijon mustard
1/2 ts Granulated sugar
1 pn Salt
1 pn 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.