- 1 head green cabbage, chopped or shredded
- 1 or 2 green bell peppers, chopped
- 2 tablespoons chopped fresh dill or 2 tsp. dried dill weed
- 1 cup mayonnaise (low fat is fine)
- 1/3 cup buttermilk
- Salt and pepper to taste
In large bowl, combine cabbage and peppers. In small bowl, combine dill, mayonnaise, buttermilk, and salt and pepper and blend well. Pour dressing over cabbage mixture and toss to coat. Cover and chill 3-4 hours before serving. Makes 6-8 servings.
Use various bell peppers in this salad for color; try the new white or purple peppers. Shred or chop the cabbage, whichever is easier for you.
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