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    Tangy Low-Fat Cole Slaw

    Source of Recipe

    WW Boards

    Recipe Introduction

    4 Servings; 1 Point per serving
    Core Recipe

    List of Ingredients

    1/2 cup nonfat yogurt
    1 1/2 tablespoons cider vinegar
    1 tablespoon sugar (or Granular Splenda)
    1 tablespoon fresh dill, snipped (1 teaspoon dried dill)
    1 teaspoon prepared horseradish, drained
    1/2 teaspoon dry mustard
    salt and pepper to taste
    4 cups finely shredded cabbage
    1 cup grated carrots


    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. Transfer the drained yogurt to a bowl and whisk in the vinegar, sugar, dill, horseradish, mustard, and salt and pepper to taste. Whisk until smooth. In a large bowl, combine the cabbage and carrots. Stir in the dressing and toss to coat evenly. Chill for at least one hour.




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