Cabbage Salad
Dill, mustard, and lemon juice give this crunchy salad a zesty flavor. Make the dressing ahead to save time later.
- Yield
- 8 servings
- Serving size
- 1/8 of recipe
- Rating
- 4.04 of 5 (341 ratings)
Food groups
- Vegetables: 1/2 cups
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
Directions
- 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 dill and/or other 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 per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 61.87 |
| Total Fat | 3.59 g |
| Saturated Fat | 0.58 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 2.81 mg |
| Carbohydrates | 6.3 g |
| Dietary Fiber | 1.41 g |
| Total Sugars | 3.81 g |
| Added Sugars included | 1 g |
| Protein | 1.66 g |
| Calcium | 54 mg |
| Potassium | 154 mg |
| Sodium | 161.93 mg |
| Copper | 0 mg |
| Iron | 0 mg |
| Magnesium | 11 mg |
| Phosphorus | 42 mg |
| Selenium | 1 mg |
| Zinc | 0 mg |
| Vitamin A | 37 mcg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mcg |
| Vitamin C | 21 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 45 mcg |
| Folate | 25 mcg |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 10 mg |
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Source
Recipe by: From the Farm to the Table — University of Connecticut Cooperative Extension — Hispanic Health Council
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/cabbage-salad. Federal works are public domain in the United States.