Monday, July 6, 2009

Mexican Cole Slaw


½ cup shredded red cabbage
½ cup shredded green cabbage
1 medium carrot, pared, grated
¼ cup low fat yogurt
¼ teaspoon ground cumin
⅛ teaspoon salt
1 pinch fresh ground pepper
Method:

Combine all ingredients in a medium mixing bowl. Serve at once or refrigerate and serve cold.

2 comments:

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