|Low fat plain yogurt||1⁄4 Cup (4 tbs)|
|Grated yellow onion||2 Teaspoon|
|Prepared yellow mustard||2 Teaspoon|
|Caraway seeds||1⁄4 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Dill weed||1⁄8 Teaspoon|
|Coarsely shredded green cabbage||1⁄2 Cup (8 tbs)|
|Sweet green pepper||1⁄4 Small, cored, seeded, and sliced lengthwise into 1/4 inch strips|
|Sweet red pepper||1⁄4 Small, cored, seeded, and sliced lengthwise into 1/4 inch strips|
|Carrot||1⁄2 Small, peeled and coarsely grated|
In a large bowl, combine the yogurt, buttermilk, onion, mustard, sugar, caraway seeds, black pepper, and dill weed.
Add the green cabbage, red cabbage, green pepper, red pepper, and carrot; toss well.
Cover and chill in the refrigerator for 2 to 3 hours, tossing occasionally.