| 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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