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A clean eating healthy coleslaw version that is also great when salads get boring.
1 <span class="measurestring" title="cup (8 fl oz)">cup</span> plain yogurt, skim
1 tsp pepper
0.12 cup whole-grain mustard
1 tsp salt
1/4 cup cider vinegar
1 tbsp horseradish
1 oz lemon juice
1/2 <span class="measurestring" title="head, small (4" dia)">head small</span> red cabbage
2 cups chopped carrots, shredded
1 cup pared, chopped cucumber
1 clove garlic
1 cup chopped red onion
1/2 head green cabbage
3 oz splenda
Clean, cut, and shred the cabbages and carrots. The cucumber needs to be peeled, seeded, and diced. The onion can be diced or chopped as you prefer.
Combine all vegetables in a big bowl.
Toss with the lemon juice.
Mix in another bowl cider vinegar, salt and pepper and add to vegetables.
In another bowl add the plain yogurt (fat free mayo can also be used instead of yogurt if you want a creamier slaw) with the yogurt, horseradish, garlic, Splenda (to taste) and mustard.
Add to vegetables.
Sit for at least an hour in the refrigerator.
in 1 serving of Vegetable Coleslaw.
, 83% carbs, 13% protein.
Calorie Counter 100% Free
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