Name: Tricolor Coleslaw
Ingredients: Stephen Ceideburg; 3 tb Reduced-fat mayonnaise; 3 tb Plain nonfat yogurt; I tb. Dijon mustard; 2 ts Cider vinegar; 1 ts Sugar; 1/2 ts Caraway seed (optional); Salt, freshly ground black pepper to taste; 2 c Shredded red cabbage (1/4.. of a small head); 2 c Shredded green cabbage (1/4 of a small head); 1 c Grated carrots (2 medium carrots)

CATEGORY	CUISINE	TAG	YIELD
Grains		Salads	4	Servings

INGREDIENTS

		Stephen Ceideburg
3	tb	Reduced-fat mayonnaise
3	tb	Plain nonfat yogurt
		I tb. Dijon mustard
2	ts	Cider vinegar
1	ts	Sugar
1/2	ts	Caraway seed (optional)
		Salt, freshly ground black pepper to taste
2	c	Shredded red cabbage (1/4.. of a small head)
2	c	Shredded green cabbage (1/4 of a small head)
1	c	Grated carrots (2 medium carrots)

INSTRUCTIONS

Red and green cabbage and bright-orange carrots make a colorful, healthful
combination. For an especially nutty flavor, use Savoy instead of regular
green cabbage.
In a large bowl, combine the mayonnaise, yogurt, mustard, vinegar, sugar
and caraway seed, if using. Season with salt and pepper. Add cabbage and
carrots and toss well. Serve within 2 hours.
From an article by Susanne A. Davis, The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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