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Cabbage Salad

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

Recipe Source: choosemyplate.gov/recipes


  • 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)
  • 1/3 tablespoon onion (finely chopped)
  • 1/2 teaspoon dill (or basil or parsley)
  • 1/2 cup mayonnaise, light or low-fat
  • 1/2 cup yogurt, non-fat plain
  • 1 teaspoon mustard
  • 1/2 teaspoon lemon juice
  • 1/2 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.
  6. Blend well. Add to vegetables.
  7. Keep in refrigerator until ready to eat.
Serving Size: 1/2 Cup
Total Fat4 g
Saturated Fat1 g
Cholesterol3 mg
Sodium160 mg
Total Carbohydrate6 g
Dietary Fiber1 g
Total Sugars4 g
Added Sugars included1 g
Protein2 g
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