Cabbage Salad
Dill, mustard, and lemon juice give this crunchy salad a zesty flavor. Make the dressing ahead to save time later.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/8 of recipe
62
Calories
2g
Protein
6g
Carbs
4g
Fat
1g
Fiber
4g
Sugar
162mg
Sodium
Saturated Fat 1 g · Cholesterol 3 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
cabbage
4 cups · shredded or thinly sliced
carrot
1/4 cup · grated or finely sliced
celery
1/4 cup · thinly sliced
green pepper
1/4 cup · chopped
onion
1 teaspoon · finely chopped
dried dill
1/2 teaspoon · may also use dried basil or parsley
mayonnaise, light or low-fat
1/2 cup
plain yogurt, non-fat
1/2 cup
mustard
1 teaspoon
lemon juice
1/2 teaspoon
sugar
1/2 teaspoon
Instructions
- 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.
Source: USDA MyPlate Kitchen · From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council
Part of Nutrola's AI-powered nutrition tracking app. Every recipe has full macros so you can log it in one tap.
Track Every Meal with Nutrola
Log this recipe in seconds with AI-powered photo scanning. Get exact macros for everything you eat.
