Creamy Coleslaw

From EatingWell: May/June 1993, The EatingWell Healthy in a Hurry Cookbook (2006), The Essential EatingWell Cookbook (2004) — Subscribe Now!

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.

6 servings, about 3/4 cup each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Ingredients

3 tablespoons reduced-fat mayonnaise
3 tablespoons nonfat plain yogurt
1 tablespoon Dijon mustard
2 teaspoons cider vinegar
1 teaspoon sugar
1/2 teaspoon caraway seed, or celery seed (optional)
Salt & freshly ground pepper, to taste
2 cups shredded red cabbage, (1/4 of a small head)
2 cups shredded green cabbage, (1/4 of a small head)
1 cup grated carrots, (2 medium)

Preparation

Combine mayonnaise, yogurt, mustard, vinegar and sugar in a large bowl. Add caraway seed (or celery seed), if using. Season with salt and pepper. Add cabbage and carrots and toss well.

Nutrition

Per serving: 49 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 7 g carbohydrates; 1 g protein; 2 g fiber; 153 mg sodium; 174 mg potassium.

Nutrition Bonus: 50% dv vitamin a, 22 mg vitamin c (35% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fat