YIELD Makes 4 servings
|3||cups thinly sliced celery|
|2||cups finely chopped red or green cabbage|
|1||cup plain nonfat yogurt|
|1||to 2 tablespoons finely chopped fresh mint|
- Combine celery and cabbage in large bowl. For dressing, trim, peel and coarsely grate cucumber. Place cucumber in strainer; press out all liquid with back of spoon.
- Combine cucumber, yogurt, sugar and mint in small bowl; stir until sugar dissolves. Pour dressing over celery mixture, tossing well to combine. Serve immediately or refrigerate, covered, up to 1 hour. Stir well before serving.
|Saturated Fat||trace g|
|Total Fat||1 g|
|Calories from Fat||10 %|
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