Mom's Coleslaw

• 6 cups medium-size red cabbage (organic, if possible), coarsely sliced
• 3 tablespoons white vinegar
• Kosher salt
• 1 teaspoon Dijon mustard
• 1 teaspoon celery seeds
• 1 teaspoon Old Bay seasoning
• 1 tablespoon Jane's Krazy Mixed-Up Salt
• 3 tablespoons wine vinegar
• 2 tablespoons shaved carrot
• 4 tablespoons organic nonfat yogurt
• 3 tablespoons Hellmann's mayonnaise
• 2 tablespoons dill weed (organic, if possible), roughly chopped
• Note: If you use a flavored salt or Old Bay seasoning, eliminate the kosher salt.
• If you use wine vinegar, eliminate the white vinegar.
• If you use carrot, eliminate the dill.

1. Toss cabbage with 3 tablespoons white vinegar and a few generous pinches of kosher salt.
2. Let stand a few minutes to allow the cabbage to begin to change chemically as it absorbs the ingredients.
3. Add one of the special seasonings in the list.
4. Toss again with 4 tablespoons yogurt.
5. When the cabbage is fully coated, toss with 3 tablespoons mayonnaise.
6. Stir in 2 tablespoons dill weed and serve.

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Taken from www.epicurious.com/recipes/food/views/moms-coleslaw-108139 (may not work)