1/2 cup Lowfat Yogurt, Plain
2 tbsp Dijon Mustard
1 tbsp Water
2 tsp Lowfat Mayonnaise
2 tsp Fresh Lemon Juice
6 cup Cabbage, Thinly Sliced
4 medium Carrots, Shredded
1 cup Red Onion, Thinly Sliced
1/2 tsp Dill Seed
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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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