Source: dLife

This crunchy and tart coleslaw type salad with the sweetness of cinnamon and the smokiness of cumin.

Servings

0.5 cup lowfat plain yogurt
1 medium garlic cloves , pressed
1 tsp fresh lime juice (or lemon juice)
0.5 tsp ground cumin
0.25 tsp fresh chopped red onion , grated
1 pinch ground cinnamon
0.5 tsp fresh cilantro , minced (pr mint; optional)
1 pinch salt (to taste)
2 cup red cabbage, shredded
0.5 cup chopped red bell peppers (or green bell peppers)
0.5 cup fresh chopped celery
0.25 cup fresh chopped red onion

1 Whisk together the yogurt, garlic, lime or lemon juice, ground cumin, red onion, cinnamon, cilantro, and salt; set aside.
2 Combine the cabbage, bell peppers, celery, and onions in a large bowl. Add the dressing and toss well. Chill for at least 15 minutes before serving.

Prepare the dressing before chopping the vegetables so the dressing has time to develop some depth.