Recipe information
Yield
serves 6
Ingredients
1 pound carrots, peeled
1/2 cup plain low-fat yogurt
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sugar
1/4 cup finely chopped red onion
Coarse salt and fresh ground pepper
1/2 small white cabbage, halved crosswise and thinly sliced (5 cups)
2 tablespoons chopped fresh dill
Preparation
In a food processor fitted with the shredding disk (or on the large holes of a box grater), grate the carrots. In a large bowl, whisk together the yogurt, vinegar, mustard, sugar, and onion; season with salt and pepper. Add the carrots, cabbage, and dill to the bowl; toss well. Top the mixture with a plate that fits inside the bowl; weight with a heavy object. Let sit at room temperature for 20 minutes before serving.
Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
