Sunny Coleslaw

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.