Creamy Coleslaw

• 1/2 cup (125 ml) plain low-fat yogurt
• 2 tbsp (30 ml) Dijon mustard
• 1 tbsp (15 ml) water
• 2 tsp (10 ml) low-fat mayonnaise
• 2 tsp (10 ml) fresh lemon juice
• 6 cups (1425 ml) thinly sliced cabbage (about 1 large)
• 4 medium carrots, shredded
• 1 cup (225 ml) thinly sliced red onion (about 1 large)
• 1/2 tsp (2 ml) dill seeds

1. Whisk together yogurt, mustard, water, mayonnaise, and lemon juice in a large bowl.
2. Add remaining ingredients and toss to combine well.
3. Season coleslaw with salt and pepper.
4. Coleslaw may be made 1 day ahead and chilled if covered.

yogurt, mustard, water, mayonnaise, lemon juice, cabbage, carrots, red onion, dill seeds

Taken from online-cookbook.com/goto/cook/rpage/000E05 (may not work)