Stonyfield Cranberry Slaw

• 6 ounces low-fat plain yogurt
• 12-2 teaspoon Dijon mustard
• 12 cabbage, finely shredded
• 1 small red onion, thinly sliced
• 1 -2 carrot, grated
• 34-1 cup dried cranberries, chopped
• 1 teaspoon salt
• white pepper (to taste)
• 2 tablespoons granulated sugar
• 14 cup champagne vinegar (or white vinegar)
• 1 tablespoon extra virgin olive oil

1. Whisk together Dijon mustard with yogurt and set aside.
2. Combine shredded cabbage and the remaining ingredients including mustard and yogurt.
3. Mix together in a large bowl.
4. Taste to adjust seasonings.

lowfat plain yogurt, mustard, cabbage, red onion, carrot, cranberries, salt, white pepper, sugar, champagne vinegar, extra virgin olive oil

Taken from www.food.com/recipe/stonyfield-cranberry-slaw-460266 (may not work)