PUBLISHED 10/24/2007
1 small head green cabbage, shredded (use food processor)
1/4 small head red cabbage, shredded
2 medium carrots, shredded
2 stalks celery, diced
1/2 cup plain low-fat yogurt
1 teaspoon sesame oil
1/4 cup apple-cider vinegar
1/8 teaspoon celery seed and hot pepper flakes
Salt and pepper (to taste)
Combine vegetables in a bowl. In a food processor or blender, whir together the remaining dressing ingredients, then pour over the cabbage combo. Toss it well and refrigerate for at least one hour. Makes eight servings.
Calories: 90
Fat: 1 g
Protein: 4 g
Carbs: 16 g
Fiber: 4 g
