| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Low fat, Salads/sala |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Lowfat Yogurt, Plain |
| 2 |
tb |
Dijon Mustard |
| 1 |
tb |
Water |
| 2 |
ts |
Lowfat Mayonnaise |
| 2 |
ts |
Fresh Lemon Juice |
| 6 |
c |
Cabbage, Thinly Sliced |
| 4 |
md |
Carrots, Shredded |
| 1 |
c |
Red Onion, Thinly Sliced |
| 1/2 |
ts |
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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