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 teaspoon))
1/2 teaspoon dill
dried (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
Steps
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 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 Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 59 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 160 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Total Sugars | 4 g |
| Added Sugars included | 1 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 50 mg |
| Iron | 0 mg |
| Potassium | 136 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Cabbage Salad. Recipe source: From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.