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COLESLAW 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.

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SIMILAR OR RELATED RECIPES Pepper Cabbage Thousand Island Slaw Creamed Cucumber Slices Red and Green Bean Salad Pulled Pork Sandwich Additional Salad Recipes

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