Cabbage Salad
Advertisement
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
Instructions
- 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.
Nutrition
| Calories | 59 |
|---|---|
| Protein | 2 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 160 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council