Recipe

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• 1/2 head green cabbage, cored and thinly sliced
• 1/4 head red cabbage, cored and sliced (it looks pretty) (optional)
• 1/2 green bell pepper, seeded and diced
• 1/2 red bell pepper, seeded and diced
• 3 -4 green onions, chopped
• 1 -2 carrot, peeled and grated
• 2 tbsp low-fat mayonnaise
• 3 tbsp nonfat yogurt
• 1/4 cup cider vinegar
• 1 tbsp balsamic vinegar
• 2 tbsp dijon mustard
• 1/4 tsp garlic granules
• 1/4 tsp celery salt
• 1/2 tsp fresh ground black pepper
• 1/4 tsp lawry's seasoned salt
• 1/4 tsp salt
• 2 tbsp extra virgin olive oil

• 1 Combine all veggies in a large bowl or a large sealable plastic bag if preparing ahead.
• 2 Refrigerate until chilled.
• 3 Include red cabbage only if the slaw will be served within a couple hours of adding dressing; if the slaw with red cabbage is stored overnight, everything turns an ugly pink!
• 4 It still tastes good, though!
• 5 Dressing: In a small bowl, whisk together the mayonnaise and yogurt until smooth.
• 6 Add vinegars, mustard, and dry spices.
• 7 Whisk thoroughly to blend, set aside for 15-20 minutes or more for flavors to meld.
• 8 While whisking rapidly, slowly add the olive oil a few drops at a time.
• 9 Continue whisking until dressing is blended and emulsified.
• 10 For a real crispy slaw, toss dressing with veggies 5-15 minutes before serving.
• 11 For softer textured, but still crisp slaw, toss dressing with veggies 1-2 hours before serving and refrigerate until needed.
• 12 In either case, toss again to redistribute the dressing immediately before serving.
• 13 Slaw still tastes good after being stored in the refrigerator, it just gets softer.