1/2 head green cabbage
1/2 head purple cabbage
1 cup carrots, grated
1/2 cup plain fat free yogurt
2 Tablespoons red wine vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Grate cabbage on a box grater with large holes. Do not grate the cabbage too small.
Toss cabbage with carrots
Mix yogurt, vinegar, salt and pepper.
Toss vegetables with the dressing.
Cover and refrigerate for at least two hours. It is best if left overnight.