DRESSING:

2 cups plain fat-free yogurt
4 tbsp. lite mayonnaise
4 pkts. (about 4 tsp.) sugar substitute
1 tsp. dry mustard
1 tsp. lite salt or salt substitute
dash of pepper

COLESLAW:

1 cup walnuts, coarsely chopped
1 cup dried cranberries
2 cups red cabbage finely sliced*
2 cups green cabbage, finely sliced*
1/4 cup red onion, thinly sliced

Mix the dressing ingredients together in small bowl.

Put coleslaw ingredients in a large bowl; pour dressing over the top and toss. Cover; refrigerate at least 3 hours before serving.

Note: The slaw keeps for about 5 days, covered and refrigerated. It is very good with roast chicken and cornbread and, of course, TURKEY!

Makes 6 servings (but for Thanksgiving, since there’s so much other food, this will easily serve 10 to 12).

Submitted by: Karen Cox