Serves: 4
Total Calories: 63
1. Line a colander or sieve with a coffee filter or a few layers of cheesecloth. Add the yogurt cover and let set and drain at room temperature for at least 2 hours or overnight in the refrigerator.
2. Transfer the drained yogurt to a bowl and whisk in the vinegar, splenda, dill, horseradish, mustard, and salt and pepper to taste. Whisk until smooth.
3. In a large bowl, combine the cabbage and carrots. Stir in the dressing and toss to coat evenly. Chill for at least one hour.
This Tangy Low-Fat Cole Slaw recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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