Ingredients

2 cups shredded savoy or green cabbage
1 cup shredded radicchio or red cabbage
1 cup julienned jicama
1/2 yellow bell pepper, seeded and julienned
1 celery stalk, sliced
2 tablespoons plain nonfat yogurt
2 tablespoons fat-free mayonnaise
1 tablespoon raspberry vinegar
1/2 teaspoon of grated lemon or lime zest
Pinch of salt

Directions

In a large bowl, combine the cabbage, radicchio, jicama, bell pepper and celery. In a small bowl, whisk the yogurt, mayonnaise, vinegar, lemon zest and salt. Pour over the vegetables; toss to coat. Refrigerate, covered until the flavors are well blended, at least 1 hour. Makes 4 servings.

Nutrition facts per serving: 42 cal., 0 g fat, 0 mg chol., 118 mg sodium, 10 g carbo., 4 g dietary fiber, 2 g pro.