| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Canadian | Vegetables | 4 | Servings |
INGREDIENTS
| 4 | c | Cabbage, shredded |
| 1 | Carrot, grated | |
| 1 | Onion, chopped | |
| 1/4 | c | Celery, sliced |
| 1/4 | c | Low-fat plain yogurt |
| 2 | T | Light mayonnaise |
| 4 | t | White vinegar |
| 1 | t | Dijon mustard |
| 1/2 | t | 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. [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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