This is a great salad to take along to a picnic, potluck, or any event. I packed ours in my favorite Italian canning jars. I just love them! They are the perfect size for salads, fruits, or sauces. I use them often to pack take along foods, being so convenient and leak proof with the lid. Try them when you need the perfect food carrier. Just make sure to pack it well and keep it in a cooler, or insulated bag with some freezer packs to keep it cold.
It’s best eaten the same day, but will keep in the frig for another day without getting too soggy. You may lose some of the crunch, but the flavor holds up well. You can also make this ahead of time and keep the salad and dressing separate until ready to serve.
Serves 8
½ c light mayo
1/3 c plain low-fat yogurt
1/3 c 2% milk
1 T apple cider vinegar
1 t onion powder
¾ t garlic powder
¼ t salt
¼ t pepper
6 c cabbage, shredded
3 -4 stalks celery, sliced
2-3 carrots, peeled and sliced
3 T fresh parsley, roughly chopped
In a medium bowl, mix together the mayo, yogurt, milk, and vinegar with a whisk until smooth and incorporated. Add onion powder, garlic powder, salt and pepper, stir until mixed well.
In a large bowl, combine the cabbage, celery, and carrots. Pour dressing over the vegetables and toss. Add parsley and toss lightly.
Note: Fill mason jars with salad for a take along side dish. Keep cold in a cooler or insulated bag with freezer packs.
