Coleslaw

• 12 head green cabbage, cored and thinly sliced
• 14 head red cabbage, cored and sliced (it looks pretty) (optional)
• 12 green bell pepper, seeded and diced
• 12 red bell pepper, seeded and diced
• 3 -4 green onions, chopped
• 1 -2 carrot, peeled and grated
• 2 tablespoons low-fat mayonnaise
• 3 tablespoons nonfat yogurt
• 14 cup cider vinegar
• 1 tablespoon balsamic vinegar
• 2 tablespoons Dijon mustard
• 14 teaspoon garlic granules
• 14 teaspoon celery salt
• 12 teaspoon fresh ground black pepper
• 14 teaspoon Lawry's Seasoned Salt
• 14 teaspoon salt
• 2 tablespoons extra virgin olive oil

1. Combine all veggies in a large bowl or a large sealable plastic bag if preparing ahead.
2. Refrigerate until chilled.
3. Include red cabbage only if the slaw will be served within a couple hours of adding dressing; if the slaw with red cabbage is stored overnight, everything turns an ugly pink!
4. It still tastes good, though!
5. Dressing: In a small bowl, whisk together the mayonnaise and yogurt until smooth.
6. Add vinegars, mustard, and dry spices.
7. Whisk thoroughly to blend, set aside for 15-20 minutes or more for flavors to meld.
8. While whisking rapidly, slowly add the olive oil a few drops at a time.
9. Continue whisking until dressing is blended and emulsified.
10. For a real crispy slaw, toss dressing with veggies 5-15 minutes before serving.
11. For softer textured, but still crisp slaw, toss dressing with veggies 1-2 hours before serving and refrigerate until needed.
12. In either case, toss again to redistribute the dressing immediately before serving.
13. Slaw still tastes good after being stored in the refrigerator, it just gets softer.

green cabbage, red cabbage, green bell pepper, red bell pepper, carrot, lowfat mayonnaise, nonfat yogurt, cider vinegar, balsamic vinegar, mustard, garlic, celery salt, ground black pepper, salt, salt, extra virgin olive oil

Taken from www.food.com/recipe/coleslaw-74800 (may not work)