Cabbage Salad

20 min · Serves 8

Based on a recipe from From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council, via USDA MyPlate Kitchen

What goes in

• 4 cupscabbage, shredded
• ¼ cupcarrot, grated
• ¼ cupcelery, thinly sliced
• ¼ cupgreen pepper, chopped
• 4.9 mlonion, finely chopped
• 2½ mldried dill (optional)
• ½ cuplight mayonnaise
• ½ cupnon-fat plain yogurt
• 4.9 mlmustard
• 2½ mllemon juice
• 2½ mlsugar

How to cook it

1. Clean and prepare all vegetables for chopping.
2. Use a grater or a sharp knife to finely shred or slice the cabbage, carrots, celery, green pepper, and onion.
3. Combine the prepared vegetables in a large mixing bowl.
4. Stir in the dill or your preferred herbs.
5. In a separate small bowl, whisk together the mayonnaise, yogurt, mustard, lemon juice, and sugar until smooth.
6. Pour the dressing over the vegetables and toss everything together until well coated.
7. Store the salad in the refrigerator until you are ready to serve.

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