Ingredients:
2 Chioggia beets (golden or white work here, too)
2 carrots
2 c snap peas
1/4 small head cabbage
1/4 c whole milk yogurt
2 tbs mayonaise
1 tbs dijon mustard
1 tsp sugar
salt & pepper
Instructions:
Use the freshest veggies you can find, preferably from your own garden or the farmers market. On the large hole side of a box grater, grate the beets and carrots. String the snap peas if needed, then slice thinly on the diagonal. Finely chop the 1/4 head of cabbage. Combine all the vegetables in a bowl and set aside.
In a small bowl combine yogurt, mayonnaise, mustard and sugar. Season with salt and pepper to taste. Pour dressing on vegetables and toss to coat. Adjust seasonings. Serve immediately. Makes 2 large or 4 small servings.