Coleslaw
1/4 C plain yogurt
2 TBS mayonnaise
1 TBS lemon juice
1 tsp. grated lemon peel
1/2 tsp. celery seeds
4 C thinly sliced green cabbage (from 1/2 large head)
1 large carrot, peeled & coarsely grated
1/4 C red onion, chopped
2 TBS dried parsley
Salt & black pepper to taste
Whisk the yogurt, mayonnaise, lemon juice, lemon peel and celery seeds in a large bowl to blend. Add the remaining ingredients; toss to coat. Season to taste with salt and black pepper. Serve. Note: Recipe can be made two hours ahead - cover and chill; toss before serving.
Recipe featured in the Food Fare Cookbook.
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