Cabbage Salad
Dill, mustard, and lemon juice give this crunchy salad a zesty dressing. Make the dressing ahead to save time later.
Prep Time: 20 minutes
Servings: 8
Ingredients
- 4 cups cabbage (shredded or thinly sliced)
- 1/4 cup carrot (grated or finely sliced)
- 1/4 cup celery (thinly sliced)
- 1/4 cup green pepper (chopped)
- 1/3 tablespoon onion (finely chopped)
- 1/2 teaspoon dill (or basil or parsley)
- 1/2 cup mayonnaise, light or low-fat
- 1/2 cup yogurt, non-fat plain
- 1 teaspoon mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sugar
Directions
- Wash and prepare vegetables for chopping.
- Use a cheese grater or slice all vegetables thinly with a sharp knife.
- Put in a large bowl.
- Add herbs to taste.
- Mix mayonnaise, yogurt, mustard, lemon juice, and sugar in a small bowl.
- Blend well. Add to vegetables.
- Keep in refrigerator until ready to eat.
Nutrition Information
| Nutrients | Amount |
|---|---|
| Calories | 59 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 160 mg |
| Total Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Total Sugars | 4 g |
| Added Sugars included | |
| Protein | 2 g |