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Vegetable Creole Salad
Source: dLife

A crunchy salad made with cabbage and a spicy herbed dressing.

Prep Time: 25 minutes
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 52.5
Total Carbs 7.2 g
Dietary Fiber 2.6 g
Sugars 3.1 g
Total Fat 2.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.3 g
Potassium 184.9 mg
Protein 1.6 g
Sodium 76.5 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 each  Cabbage, fresh, head, small, 4.5"
2 each  medium celery stalks
1 each  chopped green bell peppers
4 each  scallions
0 1/2 tbsp  dijon mustard
1 tsp  Horseradish, cream
1 tsp  tabasco sauce
1 tbsp  red wine vinegar
1 tbsp  olive oil
2 tbsp  Yogurt, plain, nonfat
2 tbsp  fresh dill weed
1 tsp  caraway seeds
1 pinch  salt and pepper
1 pinch  ground cayenne (red pepper)
  1. In a large bowl, mix the cabbage, celery, green pepper, and scallions.
  2. In a small bowl, mix the mustard, creamed horseradish, Tabasco, and vinegar. Gradually whisk in the oil to make a dressing. Stir in the yogurt and season well.
  3. Stir the dressing, chopped dill, and caraway seeds (optional), into the vegetables just before serving so that the cabbage stays nice and crunchy.
  4. Dust all over the top with the cayenne pepper and serve.

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