INGREDIENTS
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3 cups shredded green cabbage
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3 cups shredded red cabbage
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3 tablespoons minced fresh parsley
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1 (8 ounce) container lemon yogurt
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1 tablespoon sugar
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1 tablespoon lemon juice
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1 teaspoon ground mustard
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1/4 teaspoon salt
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1/4 teaspoon pepper
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1 cup halved seedless red grapes
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1/4 cup slivered almonds, toasted
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1 teaspoon sesame seeds
DIRECTIONS
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In a bowl, combine cabbage and parsley. Combine the yogurt, sugar, lemon juice, mustard, salt and pepper; pour over cabbage mixture and toss to coat. Cover and refrigerate for 6-8 hours. Just before serving, add grapes, almonds and sesame seeds; mix well.
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