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
1/2 cup grated carrot
1/4 cup chopped green bell pepper
1/4 cup chopped celery
2 Tablespoons finely chopped onion

Cole Slaw Dressing

1/3 cup lower sodium mayonnaise
2 Tablespoons fat free plain yogurt
2 teaspoons lemon juice
1/2 teaspoon dried dill weed
1/2 teaspoon black pepper

Prep. Instructions

1. Place cabbage, carrot, bell pepper, celery and onion into a large bowl.
2. Mix mayonnaise, yogurt, lemon juice, dill weed and pepper together in a separate bowl.

Cooking Instructions

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.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds