Makes 6 servings
2 large carrots
2 cups purple cabbage
3 tablespoons chopped spring onions or scallions, chopped
1 dash table salt
1 dash cayenne pepper (optional)
1/2 fresh lemon, juiced
3/4 cup plain, Greek-style yogurt
Place chopped carrots, cabbage, and onions or scallions in a bowl. In another bowl, mix together the salt, pepper, lemon juice, and yogurt.
Add the mixture in the second bowl to the first bowl with the vegetables. Toss well. Chill and serve.
Per serving: 47 calories, 0.15 grams fat, 0.03 grams saturated fat, 58 mg sodium, 7.2 grams carbohydrate, 3.8 grams fiber, 6.7 grams sugar, 66.3 grams protein.