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4 c Cabbage, shredded

1 sm Carrot, grated

1 sm Onion, chopped

1/4 c Celery, sliced

1/4 c Low-fat plain yogurt

2 tb Light mayonnaise

4 ts White vinegar

1 ts Dijon mustard

1/2 ts Granulated sugar

1 pn Salt

1 pn Pepper

In bowl, toss together cabbage, carrot, onion and celery. In small bowl, stir together yogurt, mayonnaise, vinegar, mustard, sugar, salt and pepper. Stir into cabbage mixture; toss well. [Coleslaw can be refrigerated in airtight container for up to 2 days] Variation: add chopped sweet pepper, small broccoli florets or any other vegetables you have on hand. Per Serving: about 65 calories, 2 g protein, 3 g fat, 9 g carbohydrate Source: Canadian Living magazine [Jan 96] Presented in an article by Carol Ferguson. Recipes from Canadian Living Test Kitchen. [-=PAM=-] PA_Meadows@msn.com