Tuesday, June 14, 2011

Creamy Coleslaw

1/4 c nonfat Greek yogurt
2 TBSP horseradish sauce OR 1 3/4 TBSP mayo and 1 tsp horseradish
1 tsp lemon juice
1 tsp Dijon mustard
1 1/2 tsp apple cidar vinegar
1/4 tsp celery seed
1/8 tsp ground black pepper
1/2 bag coleslaw mix (7oz) or 3 cups shredded cabbage and carrots

In a medium serving bowl, whisk everything but the vegetables to form a smooth dressing. Add shreds and toss to combine. Refrigerate 30 minutes, then stir again and return to fridge for another 30 minutes before serving.

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