Creamy Coleslaw

Zutaten

• ½ cup or 5 oz Low-fat yogurt, plain
• ¼ cup or 2 oz Low-fat mayonnaise
• ¼ cup or 2½ oz Honey
• ⅛ cup Apple cider vinegar
• ¼ tsp Salt
• ¼ tsp Ground black pepper
• 4 cups (1 qt) or 6 oz Fresh green cabbage, chilled, shredded
• ¾ cup 1¼ oz Fresh purple cabbage, chilled, shredded
• ¾ cup or 2 oz Fresh carrots, shredded
• ½ cup or 1 oz Fresh green onions, diced
• ½ cup or 2¼ oz Dried cranberries

Zubereitung

1. Dressing:Combine yogurt, mayonnaise, honey, vinegar, salt, and pepper in a medium mixing bowl. Stir well. Set aside for step 3.
2. Salad:Combine cabbage, carrots, onions, and dried cranberries in a large mixing bowl. Toss lightly. Set aside for step 3.
3. Five minutes before serving time pour dressing over vegetable mixture. Stir well.
4. Transfer coleslaw to a large serving dish.
5. Critical Control Point: Cool to 40 °F or lower within 4 hours.
6. Critical Control Point: Hold at 40 °F or below until served.
7. Serve ½ cup (portion with ½ cup measuring cup or 4 oz spoodle).