Cabbage Salad

Recommended by Garden View Café at United Hospital Center

Courtesy of USDA MyPlate

Dill, mustard, and lemon juice give this crunchy salad a zesty dressing. 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)
• 1/3 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

Instructions

1. Wash and prepare vegetables for chopping.
2. Use a cheese grater or slice all vegetables thinly with a sharp knife.
3. Put in a large bowl.
4. Add herbs to taste.
5. Mix mayonnaise, yogurt, mustard, lemon juice, and sugar in a small bowl. Blend well. Add to vegetables.
6. Mix well. Keep in refrigerator until ready to eat.

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