Amy'S Coleslaw - cooking recipe

Ingredients

1/2 medium cabbage (5 cups shredded)
1 large carrot (1/2 c. shredded)
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise
1/2 cup plain low-fat yogurt
1/4 cup apple cider vinegar, plus
1 tablespoon apple cider vinegar
1/4 cup milk
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon black pepper

Preparation

Shred 3/4 of cabbage.
Slice remaining cabbage into ribbons and chunkier pieces (you don't want it all finely shredded).
Peel and shred carrot.
In a large bowl, combine all ingredients thoroughly.
Keep in refrigerator; the flavors will mingle and it will taste even better the next day.