Cabbage Salad

Name: Cabbage Salad
Yield: 8 servings
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

Source: From the Farm to the Table University of Connecticut Cooperative Extension Hispanic Health Council

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Dill, mustard, and lemon juice give this crunchy salad a zesty flavor. Make the dressing ahead to save time later.

Makes

8 servings

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.

Notes

Learn more about: Cabbage Carrots Celery Bell Peppers Onions Herbs Lemons

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.