| 1. |
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. |
| 2. |
Combine all vegetables in a big bowl. |
| 3. |
Toss with the lemon juice. |
| 4. |
Mix in another bowl cider vinegar, salt and pepper and add to vegetables. |
| 5. |
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. |
| 6. |
Add to vegetables. |
| 7. |
Sit for at least an hour in the refrigerator. |
