Recipe Courtesy of Stonyfield Farm
This lovely and light cranberry slaw will complement any dish.
1 6oz cup Stonyfield Lowfat Plain Yogurt
1½ to 2 teaspoons dijon mustard
½ cabbage, finely shredded
1 small red onion, thinly sliced
1 to 2 carrots, grated
¾ to 1 cup dried cranberries, chopped
1 teaspoon salt
White pepper to taste
2 tablespoons granulated sugar
¼ cup champagne vinegar, or substitute with white vinegar
1 tablespoon extra virgin olive oil
Whisk together Dijon mustard with yogurt and set aside. Combine shredded cabbage and the remaining ingredients including mustard and yogurt. Mix together in a large bowl. Taste to adjust seasonings.