Cabbage Salad
Dill, mustard, and lemon juice give this crunchy salad a zesty flavor. Make the dressing ahead to save time later.
- 8 Servings
- Less than $3.00
Cabbage Salad
Dill, mustard, and lemon juice give this crunchy salad a zesty flavor. Make the dressing ahead to save time later.
- 8 Servings
- Less than $3.00
Ingredients
- 4 cups cabbage
- 1/4 cup carrot
- 1/4 cup celery
- 1/4 cup green pepper
- 1 teaspoon onion
- 1/2 teaspoon dried dill
- 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
Steps
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. Blend well. Add to vegetables.
7
Mix well. Keep in refrigerator until ready to eat.
Ingredients
Serving Size: 1/8 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 59 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 1 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.3 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 3 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
| Total Sugars | 4 g |
| Added Sugars included | 1 g |
| Protein | 2 g |
| Minerals | |
| Calcium | 50 mg |
| Potassium | 136 mg |
| Sodium | 160 mg |
| Copper | 19 mcg |
| Iron | 0 mg |
| Magnesium | 9 mg |
| Phosphorus | 40 mg |
| Selenium | 1 mcg |
| Zinc | 0 mg |
| Vitamins | |
| Vitamin A | 38 mcg RAE |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 0.1 mg |
| Vitamin C | 17 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 0 mg |
| Vitamin K | 38 mcg |
| Folate | 20 mcg DFE |
| Thiamin | 0 mg |
| Riboflavin | 0.1 mg |
| Niacin | 0 mg |
| Choline | 9 mg |
Source:
- From the Farm to the Table
- University of Connecticut Cooperative Extension
- Hispanic Health Council