Coleslaw

I have always liked a tart, rather than creamy slaw and couldn't find a good recipe, so I whipped up this one. Prep time does not include setting time for slaw. This is great with barbecue!

• Ready In: 30 mins
• Serves: 6-8

Ingredients

• 1⁄2 head green cabbage, cored and thinly sliced
• 1⁄4 head red cabbage, cored and sliced (it looks pretty) (optional)
• 1⁄2 green bell pepper, seeded and diced
• 1⁄2 red bell pepper, seeded and diced
• 3 -4  green onions, chopped
• 1 -2  carrot, peeled and grated

• Dressing

• 2  tablespoons low-fat mayonnaise
• 3  tablespoons nonfat yogurt
• 1⁄4 cup cider vinegar
• 1  tablespoon  balsamic vinegar
• 2  tablespoons Dijon mustard
• 1⁄4 teaspoon garlic granules
• 1⁄4 teaspoon  celery salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄4 teaspoon  Lawry's Seasoned Salt
• 1⁄4 teaspoon salt
• 2  tablespoons extra virgin olive oil

Directions

1. Combine all veggies in a large bowl or a large sealable plastic bag if preparing ahead.
2. Refrigerate until chilled.
3. Include red cabbage only if the slaw will be served within a couple hours of adding dressing; if the slaw with red cabbage is stored overnight, everything turns an ugly pink!
4. It still tastes good, though!
5. Dressing: In a small bowl, whisk together the mayonnaise and yogurt until smooth.
6. Add vinegars, mustard, and dry spices.
7. Whisk thoroughly to blend, set aside for 15-20 minutes or more for flavors to meld.
8. While whisking rapidly, slowly add the olive oil a few drops at a time.
9. Continue whisking until dressing is blended and emulsified.
10. For a real crispy slaw, toss dressing with veggies 5-15 minutes before serving.
11. For softer textured, but still crisp slaw, toss dressing with veggies 1-2 hours before serving and refrigerate until needed.
12. In either case, toss again to redistribute the dressing immediately before serving.
13. Slaw still tastes good after being stored in the refrigerator, it just gets softer.