The flavor of this slaw is as good as its looks. Bright and colorful, this would be a great accompaniment to roasted or grilled chicken or any grilled dish with a little spice to it!
| 2 | c | finely shredded green cabbage |
| 1 | c | finely shredded red cabbage |
| 3⁄4 | c | shredded or julienne carrots |
| 3⁄4 | c | julienne red or multi colored sweet peppers |
| 1⁄2 | bunch | cilantro (leaves washed and coarsely chopped) |
| 1⁄2 | c | cider vinegar |
| 2 | tbsp | sugar |
| 3⁄4 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| 1 | tsp | Dijon mustard |
| 1⁄2 | tsp | celery seed |
| 1 | tbsp | canola oil |
| 1⁄2 | tsp | kosher salt |
| 1⁄8 | tsp | black pepper |
Combine cider vinegar and sugar in a small sauce pan and bring to a boil.
Reduce to 1/4 cup.
Whisk together yogurt, Dijon, celery seed, oil, salt and pepper.
Whisk in vinegar reduction.
Toss together cabbages, veggies and herbs.