|Grated cabbage||5 Cup (80 tbs) (White Cabbage)|
|Skim milk||2 Tablespoon|
|Grated green bell pepper||1 Cup (16 tbs)|
|Prepared horseradish||1 Teaspoon|
|Grated carrot||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Plain non fat yogurt||1⁄3 Cup (5.33 tbs)|
|White pepper||1⁄2 Teaspoon|
Place cabbage, green pepper, and carrot in a mixing bowl.
Combine yogurt, skim milk, horseradish, garlic, and white pepper.
Toss the cabbage mixture with the yogurt mixture.
Variations â– For a slaw with a mustard-flavored dressing, place cabbage, green bell pepper, and carrot in a mixing bowl.
Add 1 grated onion.
Toss with a dressing of 4 tablespoons nonfat mayonnaise, 3 tablespoons nonfat yogurt, 3 tablespoons cider vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, and 2 teaspoons celery seed.
Thin dressing with skim milk if necessary.
â– Place cabbage, green bell pepper, and carrot in a mixing bowl.
Toss with a dressing of 1/2 cup nonfat sour cream, 1/4 cup plain nonfat yogurt, 1 tablespoon cider vinegar, 1/2 teaspoon dry mustard, and 1/4 teaspoon paprika.