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Recipes: Coleslaw

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Recipe courtesy of Weight Watchers

Serves 4 PPV: 2 (1 ½ cups)

1 tablespoon and 1 teaspoon reduced fat mayonnaise

¼ cup + 2 tablespoons white wine or cider vinegar

3 tablespoons plain fat-free yogurt

1 tablespoon vegetable oil

1 teaspoon prepared mustard

½ teaspoon sugar

½ teaspoon celery seeds

¼ teaspoon salt

Freshly ground pepper

1 small (1-pound) green cabbage, shredded 4 cups

2 carrots, peeled and grated

1 small onion, minced (optional)

Whisk together mayo, vinegar, and yogurt. Oil, mustard, sugar, celery seeds, salt and pepper in a large non-reactive bowl.  Add the cabbage, carrots and onion, if using, to the bowl; toss to coat evenly.  Serve at once, or cover and refrigerate up to 3 hours (add the onion just before serving).