Low-Fat But Creamy Coleslaw

• 1/2 heads White Cabbage
• 3 whole Carrots
• 1 whole Red Onion
• Salt And Pepper
• 1/2 whole Lemon Juice
• 1 cup Yogurt
• 2 teaspoons Honey

1. 1. All you need to do is thinly shred the vegetables (like in the photo) and then add them into a mixing bowl. I used a grater with big holes for the carrots and used a regular knife to finely shred the cabbage and the onion. You can use a food processor, but I find this makes the carrots too fine, and the onion turns to watery mush. So use a knife!
2. 2. Add a generous dash of salt and pepper and the lemon juice and then using a large spoon, stir everything and start adding 2 tablespoons of yogurt at a time (you can add more or less for creaminess). Keep stirring and taste it. If it needs more sweetness, add some of the honey. If it needs more creaminess, add some more yogurt.
3. Please note, you can use any flavor yogurt you like. I have tried lime, pineapple and also lemon flavors and they have all been really tasty!
4. Everybody has different tastes so you add as much or as little of one ingredient as you wish. Then refrigerate until ready to serve. You can keep it refrigerated for a couple of days. Just give it a stir before you are ready to serve it.

cabbage, carrots, red onion, salt, lemon juice, yogurt, honey

Taken from tastykitchen.com/recipes/salads/low-fat-but-creamy-coleslaw/ (may not work)