6 c. cabbage, thinly sliced
1/2 c. carrots, shredded
1/2 c. green apple, shredded
1/4 c. lemon juice
3/4 c. plain low-fat yogurt, drained 1 to 2 hours
1/4 c. reduced-calorie mayonnaise
1 tsp. honey
1/4 c. skim milk
1/4 tsp. dry mustard
Dash of ground white pepper

In a large bowl, mix together cabbage, carrots and apples. Pour lemon juice over vegetables and toss to coat. In a small bowl, combine yogurt, mayonnaise, honey, milk, mustard and pepper. Stir to blend thoroughly. Pour dressing over cabbage and toss to coat. Cover and refrigerate for at least 1 hour or preferably overnight. Stir before serving. 6 servings.