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.

Makes 6 servings, about 3/4 cup each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

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)

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 INFORMATION: Per serving: 49 calories; 2 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 7 g carbohydrate; 1 g protein; 2 g fiber; 153 mg sodium; 159 mg potassium.

Nutrition bonus: Vitamin A (70% daily value), Vitamin C (35% dv).

1/2 Carbohydrate Serving

I used a bag of coleslaw mix instead of doing my own cabbage and carrots. This came together in a snap! This is pretty much basic coleslaw, but I LOVED the dijon in it! I used the stuff we got in France (its a little spicier than normal) so it had a kick - which really complimented the bbq pork that we ate it with! YUM!

Anonymous, FL

I've been searching a great light coleslaw recipe and this is it. I used FF sour cream instead of yogurt and I also thinned the dressing a little with 1/4 cup of 2% milk so it would mix more easily. It's light, tangy, crunchy and the flavor of the cabbage really shines through. Perfect.

Beachpoet, Manchester, MA