Directions:
- 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.
- Per serving: calories, 127; total fat, 7 g; saturated fat, 0; cholesterol, 8 mg; fiber, 3 g Nutritional analysis provided by Bon Appétit
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.17 Kcal (503 kJ) | ||
| Calories from fat | 45.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 8% | |
|---|---|---|---|
| Cholesterol | 5mg | 2% | |
| Sodium | 210.09mg | 9% | |
| Potassium | 430.12mg | 9% | |
| Total Carbs | 16.02g | 5% | |
| Sugars | 9.67g | 39% | |
| Dietary Fiber | 4.1g | 16% | |
| Protein | 3.15g | 6% | |
| Vitamin C | 79.3mg | 132% | |
| Vitamin A | 0.5mg | 17% | |
| Iron | 7.2mg | 40% | |
| Calcium | 129.8mg | 13% | |
| Amount Per 100 g | |||
| Calories | 51.4 Kcal (215 kJ) | ||
| Calories from fat | 19.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.18g | 8% | |
|---|---|---|---|
| Cholesterol | 2.14mg | 2% | |
| Sodium | 89.85mg | 9% | |
| Potassium | 183.96mg | 9% | |
| Total Carbs | 6.85g | 5% | |
| Sugars | 4.13g | 39% | |
| Dietary Fiber | 1.75g | 16% | |
| Protein | 1.35g | 6% | |
| Vitamin C | 33.9mg | 132% | |
| Vitamin A | 0.2mg | 17% | |
| Iron | 3.1mg | 40% | |
| Calcium | 55.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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