TANGY LOW-FAT COLE SLAW
Number Of Ingredients 9
Steps:
- 1. Line a colander or sieve with a coffee filter or a few layers of cheesecloth. Add the yogurt cover and let set and drain at room temperature for at least 2 hours or overnight in the refrigerator. 2. Transfer the drained yogurt to a bowl and whisk in the vinegar, splenda, dill, horseradish, mustard, and salt and pepper to taste. Whisk until smooth. 3. In a large bowl, combine the cabbage and carrots. Stir in the dressing and toss to coat evenly. Chill for at least one hour.
Nutrition Facts : Nutritional Facts Serves
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Md Raj Khan
[email protected]This coleslaw is so good! I love the tangy dressing and the crunch of the cabbage. It's the perfect side dish for any summer cookout.
Ryan Drielsma
[email protected]I made this coleslaw for a picnic and it was a huge hit! Everyone raved about how delicious it was. I'll definitely be making it again.
ss_ somrat
[email protected]This is my go-to coleslaw recipe. It's simple, healthy, and always a crowd-pleaser. I usually add a bit of extra vinegar and sugar to taste.
Liv Mueller
[email protected]I've made this coleslaw a few times now and it's always a winner. It's so easy to make and it's always delicious. I love the tangy dressing and the crunch of the cabbage.
TH romas Gaming
[email protected]This coleslaw was a hit at my last BBQ! I love that it's low in fat and still has a ton of flavor. I used a mix of green and red cabbage, and added some shredded carrots for extra color. It was the perfect side dish for grilled burgers and hot dogs.