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Recipe by Draizy Wercberger

Cabbage Salad with Dill Dressing

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Cabbage Salad with Dill Dressing
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Egg
5 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free

You might be turned off at first because of the peas in the salad, but believe me, once you try it, you will never be tempted to leave them out.  This salad is so full of flavor; it is the first one to go at any salad bar.

Ingredients

Dressing

  • 1/4 cup vinegar (use distilled if gluten is a concern)

  • 3/4 cup sugar substitute (or use regular sugar for a non-dietetic version)

Salad

  • 1 (16-ounce) bag shredded green cabbage

  • 1 (10-ounce) bag shredded red cabbage

  • 1 (10-ounce) bag shredded iceberg lettuce

  • 1 (10-ounce) bag frozen peas, thawed

  • 1 (10-ounce) box mushrooms, peeled and sliced

Directions

Make the Salad

1.

Place cabbage, lettuce, peas, and mushrooms in a large bowl. 

2.

Whisk together all dressing ingredients in a small container; pour over the salad and toss.

Notes:

In case you’re looking at the mayonnaise and thinking, “That is much too much mayo for me,” just remember, this salad has eight servings.  Each portion just has two tablespoons of mayonnaise.

Recipe tags

cabbage cole slaw coleslaw healthy
Cabbage Salad with Dill Dressing

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