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Coleslaw
 
DRESSING
1 cup plain nonfat yogurt
1 tablespoon plus 1 teaspoon Dijon mustard or prepared horseradish
salt and pepper for taste
1/2 teaspoon sugar
2 tablespoons cider vinegar
2 tablespoons milk

 SALAD
4 heaped cups very finely shredded green cabbage (about 1/2 medium head)
2 medium carrots, finely grated
finely chopped scallions (optional)
slivered green bell peppers (optional)

Mix together the ingredients for the dressing. If the dressing is too thick for your taste, add another tablespoon of milk to thin it out. Taste and adjust the salt and mustard or horseradish.

Toss the dressing with the cabbage, carrots and optional ingredients. Refrigerate for 30 to 60 minutes, or longer. Toss again and serve. Will keep for several days.