5	lbs.	cabbage, finely shredded
1 lb.	8 oz.	carrots, grated
12	oz.	onions, finely chopped
12	oz.	celery with leaves, chopped
		Dressing:
2/3	cup	plain low-fat yogurt
2/3	cup	canola oil
1 3/4	cups	vinegar
1/4	cup	honey
4	tsp.	paprika
4	tsp.	caraway seed
2 3/4	cups	dill weed
3/4	tsp.	celery seed
3/4	tsp.	salt
1/4	tsp.	pepper
1/2	cup	parsley, chopped

In a very large bowl, combine cabbage, carrots, onions and celery. Mix well. Chill. Combine dressing ingredients and whisk until well blended. Chill. Just before serving, pour dressing over vegetables and toss well. Serve with a No. 6 dipper. Makes 50 servings

Note: For added color, use purple cabbage when it's available. Make the dressing the day before to fully develop the flavors.

(Source: Healthwise Quantity Cookbook)

Nutrient Analysis Per Serving: (Portion size 2/3 cup) Calories 54, Protein 1 g, Fat 3 g, Carbohydrate 7 g, Sodium 22 mg