1/2 cup plain nonfat yogurt
1/4 cup mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons tomato-based chili sauce (for seafood cocktails)
1 tablespoon coarse-grain Dijon mustard
10 cup finely shredded green cabbage
2 cups finely shredded carrots
3/4 cup diced (1/4 in.) red bell pepper
1/2 cup thinly sliced green onions, including tops
Salt and pepper
In a large bowl, mix yogurt, mayonnaise, pickle relish, chili sauce, and mustard.
Add cabbage, carrots, bell pepper, and green onions; mix well. Season to taste with salt and pepper.