Coleslaw With Yogurt Dressing

Ingredients

• 1 small head green cabbage, about one pound
• 1 bunch scallions, finely chopped
• 1 carrot, peeled and coarsely grated
• 1 cup plain low-fat or non-fat yogurt
• ½ cup mayonnaise
• Salt and freshly ground black pepper
• A pinch of sugar, or more, to taste
• 3 tablespoons finely chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    141 calories; 11 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 2 grams protein; 6 milligrams cholesterol; 126 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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8 servings

Preparation

1. Remove any wilted outer leaves from the cabbage. Quarter the cabbage and slice off the cores. Shred the cabbage into a large bowl. Fold in the scallions and carrot.
2. Mix the yogurt and mayonnaise together and season to taste with salt, pepper and sugar. Pour the dressing over the vegetables and mix. Refrigerate for at least an hour and up to 24 hours.
3. Check seasonings and add the parsley just before serving.