Creamy Chive Coleslaw Recipe
Ingredients
| 3/4 pound green cabbage, finely shredded | ||
| Red cabbage | 3/4 pound, finely shredded | |
| 2 medium carrots, coarsely shredded | ||
| 1/2 cup finely chopped green onions | ||
| Radishes | 1/2 Cup (16 tbs), thinly sliced | |
| 1/2 cup nonfat plain yogurt | ||
| 1/4 cup nonfat sour cream | ||
| Chives | 2 Tablespoon, chopped | |
| Cider vinegar | 1 Tablespoon | |
| 2 teaspoons pickle relish | ||
| Honey | 1 Teaspoon | |
| Dry mustard | 1/2 Teaspoon | |
| Celery seeds | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Pinch of paprika | ||
Directions
In a large bowl, combine the green and red cabbage, carrots, onions and radishes.
In a small bowl, stir together the yogurt, sour cream, chives, vinegar, relish, honey, mustard, celery seeds and pepper.
Add to the cabbage mixture and toss until well combined.
Cover and chill in the refrigerator for at least 1 hour before serving.
In a small bowl, stir together the yogurt, sour cream, chives, vinegar, relish, honey, mustard, celery seeds and pepper.
Add to the cabbage mixture and toss until well combined.
Cover and chill in the refrigerator for at least 1 hour before serving.
Chef
