Healthy Low Fat Veggie Coleslaw

1. 1

   Use a food processor to shred cabbage and carrots.

2. 2

   Transfer shredded veggies to a big bowl and mix in the bean sprouts.

3. 3

   In separate bowl mix together the Greek yogurt, mayonnaise, white wine vinegar and lemon juice.

4. 4

   Stir until the mixture is well blended.

5. 5

   Fold the wet mixture into the veggie bowl and gently make sure that all veggies are coated in the mixture.

6. 6

   Chill in the fridge for about an hour for best results but you could eat straight away if you wanted.

* Per serving · 4 servings · Values may vary.

No additional tips available.