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Zesty Coleslaw Dressing
1/2 cup of plain low-fat yogurt
1/4 cup of nonfat sour cream
1 tablespoon of Dijon mustard
1 tablespoon of cider vinegar
1 tablespoon of lemon juice
1 tablespoon of olive oil
1 teaspoon of sugar
1/2 teaspoon of celery seeds
1/2 teaspoon of prepared horseradish
1/4 teaspoon of salt
1/4 teaspoon of pepper
Combine all ingredients in a bowl; stir with a wire whisk until blended. Cover and chill. Serve over shredded cabbage. Yield: 1 cup, 1 tablespoon servings. |
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