Creamy Chive Coleslaw
|Green cabbage||3⁄4 Pound, finely shredded|
|Red cabbage||3⁄4 Pound, finely shredded|
|Carrots||2 Medium, shredded|
|Chopped green onions||1⁄2 Cup (8 tbs)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
|Nonfat plain yogurt||1⁄2 Cup (8 tbs)|
|Non fat sour cream||1⁄4 Cup (4 tbs)|
|Chopped chives||2 Tablespoon|
|Cider vinegar||1 Tablespoon|
|Pickle relish||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Celery seeds||1⁄4 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
In a large bowl, combine the green and red cabbage, carrots, onions and radishes.
In a small bowl, stir together the yogurt, sour cream, chives, vinegar, relish, honey, mustard, celery seeds and pepper.
Add to the cabbage mixture and toss until well combined.
Cover and chill in the refrigerator for at least 1 hour before serving.