This lovely and light cranberry slaw will complement any dish.
|6||oz||Stonyfield Organic Low Fat Plain Yogurt|
|1 1⁄2||to 2 teaspoons dijon mustard|
|1⁄2||cabbage (finely shredded)|
|1||small red onion (thinly sliced)|
|1||to 2 carrots (grated)|
|3⁄4||to 1 cup dried cranberries (chopped)|
|White pepper to taste|
|1⁄4||c||champagne vinegar (or substitute with white vinegar)|
|1||tbsp||extra virgin olive oil|
Whisk together Dijon mustard with yogurt and set aside.
Combine shredded cabbage and the remaining ingredients including mustard and yogurt.
Mix together in a large bowl.
Taste to adjust seasonings.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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