Cabbage Salad
Makes:
8 servings
Dill, mustard, and lemon juice give this crunchy salad a zesty flavor. Make the dressing ahead to save time later.
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 teaspoon onion (finely chopped)
- 1/2 teaspoon dried dill (may also use dried basil or parsley)
- 1/2 cup mayonnaise, light or low-fat
- 1/2 cup plain yogurt, non-fat
- 1 teaspoon mustard
- 1/2 teaspoon lemon juice
- 1/2 teaspoon sugar
Directions
- Wash hands with soap and water.
- 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 dill and/or other herbs to taste.
- Mix mayonnaise, yogurt, mustard, lemon juice, and sugar in a small bowl. Blend well. Add to vegetables.
- Mix well. Keep in refrigerator until ready to eat.
From the Farm to the Table
University of Connecticut Cooperative Extension
Hispanic Health Council
