Ingredients

1 small head green cabbage, thinly sliced

1 bunch collard greens (about 8 ounces), stems removed and leaves thinly sliced

3 medium carrots, grated

1/4 cup white vinegar

1/4 cup reduced-fat mayonnaise

1/4 cup nonfat yogurt

3/4 teaspoon salt

2 teaspoons sugar

1/4 teaspoon pepper



Directions 

1. Put cabbage, collard greens and carrots in a large bowl.

 

2. In a small bowl, mix together vinegar, mayonnaise, yogurt, salt, sugar, and pepper. Whisk with a fork.

 

3. Pour dressing on top of the vegetables and mix well.