From the Pantry Butler kitchen

Cabbage Salad

8 servings

Cabbage Salad

Dill, mustard, and lemon juice give this crunchy salad a zesty flavor. Make the dressing ahead to save time later. USDA MyPlate Kitchen — From the Farm to the Table — University of Connecticut Cooperative Extension — Hispanic Health Council (public domain), via myplate.food

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

Method

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

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