Serves 8
62 cal · 15 min
Cabbage Salad
Recipe GLPRe4cf07cfa81702
A crisp, refreshing salad made with shredded cabbage, fresh vegetables, and a creamy yogurt-based dressing. The combination of mayonnaise, yogurt, and tangy mustard creates a light, satisfying side dish perfect for any meal.
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Ingredients
4 cups Cabbage, shredded or thinly sliced
¼ cup Carrot, grated or finely sliced
¼ cup Celery, thinly sliced
¼ cup Green bell pepper, chopped
1 teaspoon Onion, finely minced
½ teaspoon Dried dill
½ cup Light or low-fat mayonnaise
½ cup Plain non-fat yogurt
1 teaspoon Mustard
½ teaspoon Lemon juice
½ teaspoon Sugar
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Rinse all fresh vegetables under cool running water and pat dry with paper towels.
Using a sharp knife or cheese grater, shred the cabbage into thin strips, grate the carrot, thinly slice the celery and green pepper, and finely mince the onion. Transfer all prepared vegetables to a large mixing bowl.
Sprinkle the dried dill over the vegetables and toss gently to distribute evenly.
In a separate small bowl, whisk together the mayonnaise, yogurt, mustard, lemon juice, and sugar until smooth and well combined.
Pour the dressing mixture over the vegetables and toss thoroughly until all ingredients are evenly coated.
Cover the salad and refrigerate until ready to serve.
