This pretty salad would be great alongside grilled sausages, chicken, or burgers.
Recipe information
Yield
Makes 4 servings
Ingredients
1/2 cup plain low-fat yogurt
1/3 cup light mayonnaise
3 tablespoons apple cider vinegar
2 tablespoons grated onion
1 teaspoon sugar
1 teaspoon celery seeds
3 cups thinly sliced green cabbage
3 cups thinly sliced red cabbage
1/2 large green bell pepper, thinly sliced into strips
1/2 cup coarsely grated peeled carrots
2 tablespoons chopped fresh dill, divided
Preparation
Whisk yogurt, mayonnaise, vinegar, onion, sugar, and celery seeds in large bowl to blend. Add green and red cabbage, bell pepper, carrots, and 1 tablespoon dill. Toss to blend. Season salad to taste with salt and pepper. Cover and refrigerate 1 hour. (Can be made 2 hours ahead. Keep refrigerated. Toss to blend before using.) Sprinkle salad with remaining 1 tablespoon dill and serve.
Nutrition Per Serving
Per serving: calories
127; total fat
7 g; saturated fat
0; cholesterol
8 mg; fiber
3 g
#### Nutritional analysis provided by Bon Appétit
