A "skinny" version that features nonfat yogurt and light mayonnaise in the dressing. Lemon peel and celery seeds add zip. Try with grilled steak, chicken, or salmon.
Recipe information
Yield
Makes 4 servings
Ingredients
1/4 cup plain nonfat yogurt
2 tablespoons light mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/2 teaspoon celery seeds
4 cups thinly sliced green cabbage (from about 1/2 large head)
1 large carrot, peeled, coarsely grated
1/4 cup chopped red onion
2 tablespoons chopped fresh parsley
Preparation
Whisk yogurt, mayonnaise, lemon juice, lemon peel, and celery seeds in large bowl to blend. Add remaining ingredients; toss to coat. Season to taste with salt and pepper. (Can be made 2 hours ahead. Cover; chill. Toss before serving.)
Nutrition Per Serving
Per serving: calories
63; total fat
3 g; saturated fat
0.5 g; cholesterol
3 mg
#### Nutritional analysis provided by Bon Appétit
