CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables |
Canadian |
Vegetables |
4 |
Servings |
INGREDIENTS
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 |
INSTRUCTIONS
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.
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From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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