| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Low fat, Salads/sala | 6 | Servings | |
INGREDIENTS
| 1/2 | c | Lowfat Yogurt, Plain |
| 2 | T | Dijon Mustard |
| 1 | T | Water |
| 2 | t | Lowfat Mayonnaise |
| 2 | t | Fresh Lemon Juice |
| 6 | c | Cabbage, Thinly Sliced |
| 4 | Carrots, Shredded | |
| 1 | c | Red Onion, Thinly Sliced |
| 1/2 | t | Dill Seed |
INSTRUCTIONS
In a large bowl which together yogurt, mustard, water, mayonnaise, and lemon juice and add remaining ingredients, tossing to combine well. Season coleslaw with salt and pepper. Coleslaw may be made 1 day ahead and chilled, covered. Serves 6 Nutrition according to magazine: Cal 68.1 Fat 1.1g CFF 15% Entered into MasterCook for you by Reggie Dwork <reggie@reggie.com> Recipe by: Gourmet, May 1996, pg 207 Posted to Digest eat-lf.v097.n076 by Reggie Dwork <reggie@reggie.com> on Mar 21, 1997
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“God grades on the cross, not the curve.”
Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 22
Total Fat: 2.6g
Cholesterol: 0mg
Sodium: 136.8mg
Potassium: 302.1mg
Carbohydrates: 12.6g
Fiber: 3.6g
Sugar: 4.8g
Protein: 2.2g