Healthy Recipes - Healthy Eating Print this page
This is a low sodium version of my mother's "tossed cabbage salad." It goes great with a summer barbecue.
4 servings; 120 mg. sodium per serving
3 cups thinly sliced cabbage
Cole Slaw Dressing
1/3 cup lower sodium mayonnaise
1. Place cabbage, carrot, bell pepper, celery and onion into a large bowl.
1. Pour mayonnaise mixture over the vegetable mixture. Stir until well combined.
2. Cover and refrigerate for one hour prior to serving to allow flavors to blend. Serve.