- 6 cups cabbage, thinly sliced
- 1/2 cup plain low-fat yogurt
- 2 tbsps Dijon mustard
- 1 tbsp water
- 2 tsps low-fat mayonnaise
- 2 tsps fresh lemon juice
- 4 medium carrots, shredded
- 1 cup red onion, thinly sliced
- 1/2 tsp dill seed
Whisk together yogurt, mustard, water, mayonaise and lemon juice
in a large bowl. Add remaining ingredients and toss to combine well.
Season coleslaw with salt and pepper. Coleslaw may be made 1 day
ahead, chilled and covered.