By Cathe Olson
This low-carb salad is simple to make–great for barbecues and picnics.
3 cups shredded red or green cabbage (or a mixture)
2 carrots, shredded
1/2 cup sunflower seeds, toasted
2 tablespoons mayonnaise (regular or vegan)
1/4 cup yogurt (dairy or nondairy)
1 tablespoon lemon juice
1 tablespoon fresh dill or 1 teaspoon dried
1/3 teaspoon sea salt
Black pepper to taste
In large bowl, combine all ingredients. Chill for at least one hour before serving.
Makes 6 servings
Note: Mayonnaise can be substituted for yogurt if desired.