Shelly's Recipe

CRUNCHY SLAW

Category: Slaws

4 cups Napa cabbage, cut crosswise in 1/2-inch strips
1 cup finely shredded red cabbage
3 scallions, white and green parts, cut in 1-inch pieces
1 medium carrot, shredded
1 large celery rib, thinly sliced
1 medium green bell pepper, seeded and cut in thin strips
1 large pineapple slice, cored and cut in thin 1-inch strips
1/4 cup non-fat yogurt
1 tbsp low-fat mayonnaise
2 tbsp rice vinegar
1/4 tsp dry mustard powder
Salt and freshly ground black pepper, as desired

Place Napa and red cabbages in large bowl. Cut scallions into fine strips and add to bowl. Add carrots, celery, bell pepper and pineapple.

In small bowl, combine yogurt, mayonnaise, vinegar, mustard powder and salt. Add to vegetables and toss to combine. Season to taste with salt and pepper. Cover bowl with plastic. Refrigerate 1 hour or overnight before serving. Serves 4