Better-for-you Cranberry Coleslaw

• 1 lb. bagged cabbage and carrot coleslaw mix (or 6 cups mixed shredded cabbage and carrots)
• 1/2 cup Greek yogurt
• 1 Tbsp. KRAFT Real Mayo Mayonnaise
• 1 Tbsp. honey
• 1 Tbsp. lemon juice or white wine vinegar Safeway 4 ct For $5.00 thru 02/09
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. celery seed
• 1/4 cup plus 1 Tbsp. dried cranberries
• 2 Tbsp. plus 1 tsp. shelled sunflower seeds or slivered almonds

1. WHISK to combine yogurt, honey, lemon juice (or vinegar), salt, pepper, and celery seed to make the dressing.
2. Set aside.
3. ADD coleslaw vegetables to a mixing bowl.
4. Toss in 1/4 cup of the cranberries and 2 Tablespoons of the sunflower seeds.
5. Pour the dressing over the slaw and toss to coat completely.
6. Transfer to a serving dish and scatter reserved cranberries and sunflower seeds over the top.
7. Store leftovers, tightly lidded, in the refrigerator for up to 4 days.

cabbage, greek yogurt, mayonnaise, honey, lemon juice, kosher salt, freshly ground black pepper, celery, cranberries, sunflower seeds

Taken from www.kraftrecipes.com/recipes/better-for-you-cranberry-coleslaw-154687.aspx (may not work)