KENTUCKY COLE SLAW
This cole-slaw variation I invented got TWO thumbs up from my wife, who said to be sure to tell the gang about it AND write down the recipe so I can do it again sometime. Ho-kay! It's a low-fat rendition, substituting non-fat plain yogurt for most of the usual mayo and/or sour cream, but trust me, you can't tell.
Slice a fresh head of cabbage into almost paper-thin slices until you've got enough (1/3 of an average head made what looks like a serving for four; the two of us have plenty of leftovers). Mince very fine 1/2 sweet onion, 1/2 large green bell pepper and 1 stalk of celery and toss them with the shredded cabbage. Add 1 teaspoon salt, 1/2 teaspoon celery seed and black pepper to taste. Mix it with 1 tablespoon "light" mayo and as much non-fat plain yogurt as it takes (about 1 cup) to get a good creamy texture. Best if you do it a few hours before dinner and let the flavors blend in the fridge, then stir it up one more time before serving.