Vegetable Coleslaw

Ingredients

• 1/2 head small red cabbage
• 1/2 head green cabbage
• 2 cups chopped carrots, shredded
• 1 cup pared, chopped cucumber
• 1 cup chopped red onion
• 1 cup plain yogurt, skim
• 0.12 cup whole-grain mustard
• 1 tbsp horseradish
• 1/4 cup cider vinegar
• 3 oz splenda
• 1 tsp salt
• 1 tsp pepper
• 1 clove garlic
• 1 oz lemon juice

Directions

1. Clean, cut, and shred the cabbages and carrots. The cucumber needs to be peeled, seeded, and diced. The onion can be diced or chopped as you prefer.
2. Combine all vegetables in a big bowl.
3. Toss with the lemon juice.
4. Mix in another bowl cider vinegar, salt and pepper and add to vegetables.
5. In another bowl add the plain yogurt (fat free mayo can also be used instead of yogurt if you want a creamier slaw) with the yogurt, horseradish, garlic, Splenda (to taste) and mustard.
6. Add to vegetables.
7. Sit for at least an hour in the refrigerator.