TANGY LOW-FAT COLE SLAW

Tangy Low-Fat Cole Slaw image

Number Of Ingredients 9

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1/2 cup nonfat yogurt
1 1/2 tablespoons cider vinegar
1 tablespoon splenda
1 tablespoon fresh dill weed, snipped (1 teaspoon dried dill)
1 teaspoon prepared horseradish, drained
1/2 teaspoon dry mustard
salt and pepper to taste
4 cups finely shredded cabbage
1 cup grated carrot

Steps:

1. Line a colander or sieve with a coffee filter or a few layers of cheesecloth. Add the yogurt cover and let set and drain at room temperature for at least 2 hours or overnight in the refrigerator. 2. Transfer the drained yogurt to a bowl and whisk in the vinegar, splenda, dill, horseradish, mustard, and salt and pepper to taste. Whisk until smooth. 3. In a large bowl, combine the cabbage and carrots. Stir in the dressing and toss to coat evenly. Chill for at least one hour.

Nutrition Facts : Nutritional Facts Serves