Ingredients
1 pound carrots, peeled
1/2 cup plain low-fat yogurt
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 cup finely chopped red onion
Coarse salt and ground pepper
1/2 small white cabbage, halved crosswise and thinly sliced (5 cups)
2 tablespoons chopped fresh dill
Preparation
In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate carrots. In a large bowl, whisk together yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper.
Add carrots, cabbage, and dill to bowl; toss well. Top mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature 20 minutes before serving.
