|Skim milk||4 Teaspoon|
|Prepared mustard||2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Low fat cottage cheese||8 Ounce|
|Cabbage||6 Cup (96 tbs), shredded|
|Carrots||2 Cup (32 tbs), grated|
|Onion||2 Teaspoon, minced|
Combine milk, mustard, vinegar, black pepper, and cottage cheese in blender.
Blend about 3 minutes until dressing is smooth and creamy.
Toss cabbage, carrots, and onions together.
Add blended cottage cheese to cabbage mixture and toss until well mixed.
Cover and refrigerate until ready