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COLESLAW

http://teriskitchen.com/salads/slaw.html

SERVES 8

I love this coleslaw recipe and it is considerably lighter and healthier than most since it uses less mayonnaise. You may use canola or reduced-fat mayonnaise and, as I usually do, substitute plain nonfat yogurt, or even reduced fat sour cream, for half of the amount. It adds a little tang while keeping the texture creamy.

INGREDIENTS

Salad

1 small head green cabbage, cleaned and cut in wedges

1 large carrot, peeled and cut into 1-inch pieces

1/2 large green pepper, cut into approximately 4 slices

1 small onion, quartered

Dressing

3 tablespoons sugar
4 tablespoons cider vinegar
1 teaspoon celery seed
1/4 cup mayonnaise (see note above)
1 teaspoon prepared or Dijon mustard
Salt and pepper to taste

Grate the salad ingredients with grater or processor blade. Combine in a large bowl.

Thoroughly blend dressing ingredients. Pour over the cabbage mixture. Stir well. Refrigerate for several hours or overnight, stirring occasionally to blend.

Note: The amounts of the dressing ingredients can easily be altered to taste.