Tuesday, September 11, 2012
1/2 head cabbage, sliced, chopped, or run through a food processor with a grating attachment.
1 large grated carrot
for the dressing:
1 tablespoon light Mayo
1/4 cup nonfat plain yogurt. I like to drain a lot of the liquid off the yogurt in a strainer lined with a coffee filter for a thicker dressing.
1 tablespoon yellow mustard
a few shacks of celery seed
a sprig of rosemary, chopped very fine
a teaspoon to a tablespoon apple cider vinegar
1 to 2 teaspoons sugar or splenda
salt and pepper
Mix the dressing together and let set in the fridge for 30 minutes so that the flavors can combine. Toss the cabbage and carrots with as much of the dress as you like on your slaw.