This caraway coleslaw is a tasty recipe!
3 tbsps cider vinegar
3/4 tsp caraway seeds, crushed
1/2 tsp dry mustard
1/2 tsp prepared horseradish
1/4 tsp salt
1/4 tsp ground black pepper
1 of a 6-ounce carton plain low-fat yogurt
3 tbsps light dairy sour cream
2 tsps sugar or sugar substitute equivalent to 2 teaspoons sugar
1 of a 16-ounce package shredded cabbage with carrot (coleslaw mix)
In a small bowl, combine vinegar and caraway seeds. Cover and let stand for 15 minutes; strain through a fine-mesh strainer into a large bowl. Discard seeds. Add mustard, horseradish, salt, and pepper to strained mixture; whisk until well mixed.
Whisk in yogurt, sour cream, and sugar. Add coleslaw mix; gently stir to coat. Cover and chill for 1 to 8 hours before serving (the volume will decrease as the salad chills). Stir before serving.
If you use sugar substitutes choose from Splenda granular, Equal spoonful or packets, or Sweet'N Low bulk or packets. Follow package directions to use product amount equivalent to 2 teaspoons sugar.
Nutrition per serving about 2/3 cup each:
1 gram total fat
3 mg cholesterol
109 mg sodium
6 grams carbohydrates
1 grams fiber
2 grams protein