8	cups (960 g) shredded green cabbage

2	carrots, about 4 ounces (120 g), peeled and shredded

2/3	cup (150 g) thinly sliced red onion

1	green bell pepper, 6 ounces (880 g), seeded and finely chopped

1/4	cup (50 g) fat-free mayonnaise

1/4	cup (50 g) fat-free plain yogurt

2	tablespoons (30 ml) malt or cider vinegar

1	teaspoon (5 ml) celery seeds

1/2	teaspoon (2.5 ml) spoonable sugar substitute, or to taste

1/2	teaspoon (2.5 ml) salt (optional)

freshly ground pepper

1. Combine the cabbage, onion, and bell pepper in a large bowl.
2. In a small bowl, whisk together the mayonnaise, yogurt, vinegar, celery seeds, and sugar substitute. Spoon over the cabbage mixture and toss to coat evenly. Season with salt (if using) and pepper.
3. Cover and refrigerate until ready to serve.