Coleslaw with Sweet and Sour Creamy Dressing

1 head green cabbage, shredded (about 4 cups) (see Note)
2 large carrots, peeled and shredded

Sweet and Sour Creamy Dressing
3/4 cup plain low-fat yogurt
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
Pinch of cayenne pepper
Salt and freshly ground white pepper to taste
Garnish: shredded carrots

Select a head of cabbage that is reasonably solid and heavy for its size,
with green outer leaves. Place the shredded cabbage and carrots in a salad
bowl. In a separate bowl combine the dressing ingredients and whisk until
smooth, or prepare in a food processor or blender. Toss the cabbage and
carrots with the dressing and allow to marinate for 2 to 3 hours or
overnight. Serve chilled, garnished with shredded carrots.
Variation: The salad can be prepared with half green cabbage and half red
cabbage.
Yield: 6 servings
Per Serving: 89 calories




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