Cabbage salad

crunchy cabbage salad This crunchy salad combines dill, mustard and lemon juice to create a dressing with some zip.
Number of servings: 8

4 cups cabbage (shredded or thinly sliced)
¼ cup carrot (grated or finely sliced)
¼ cup celery (thinly sliced)
¼ cup green pepper (chopped)
¼ tablespoon onion (finely chopped)
½ teaspoon dill (or basil or parsley)
½ cup mayonnaise, light or low-fat
½ cup yogurt, nonfat plain
1 teaspoon mustard
½ teaspoon lemon juice
½ teaspoon sugar

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

Nutritional information per serving: 58 calories; 3 g total fat; 1 g saturated fat; 4 mg cholesterol; 2 g protein; 7 g carbohydrates; 1 g dietary fiber; 4 g total sugars; 108 mg sodium; calcium 49 mg; potassium 132 mg.

Recipe courtesy of the U.S. Department of Agriculture,