Recipe information
Yield
4 Servings
Ingredients
1
/2 cup 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 pepper, thinly sliced into strips
1
/2 cup coarsely grated peeled carrots
2
tablespoons chopped fresh dill, divided
Need to make a substitution?
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. DO AHEAD: Can be made 2 hours ahead. Keep refrigerated. Toss to blend before using. Sprinkle salad with remaining 1 tablespoon dill and serve.