Lynn's Mexicali Slaw
1 small head savoy cabbage -- untrimmed
1/2 cup coarsely shredded red cabbage
1/2 cup whole-kernel corn -- drained
1/4 cup seeded, chopped tomato
2 tablespoons chopped green pepper
2 tablespoons shredded reduced-fat cheddar cheese
2 teaspoons seeded and minced jalapeno pepper
2 tablespoons plain low-fat yogurt
2 tablespoons low-fat sour cream
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon hot sauce
Remove 3 large outer leaves of savoy cabbage; set leaves aside. Coarsely shred
inner leaves.
Combine shredded savoy cabbage, red cabbage, and next 5 ingredients in a medium
bowl; toss well, and set aside.
Combine yogurt and remaining 4 ingredients in a small bowl, stirring well. Add
yogurt mixture to shredded cabbage mixture, tossing gently. Cover and chill.