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| 1/2 Tasse | Non-fat mayonaise |
| 1/4 Tasse | Non-fat sour cream or yogurt |
| 2 Esslöffel | Chopped fresh dill -or |
| 1 Esslöffel | dill dry |
| 1 Esslöffel | lemon juice freshly squeezed |
| 1 Teelöffel | Lemon zest |
| 1/2 Teelöffel | Pepper (or to taste) |
| 1/4 Teelöffel | salt |
| 1 klein | Head green cabbage; cored and finely shredded (about 8 cups) |
| 4 gross | Carrots; peeled and coarsely grated (about 2 cups) |
| 1 gross | Zucchini; coarsely graged; (about 2 cups) |
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In large bowl combine mayonaise, non-fat sour cream, dill, lemon juice and peel, pepper and salt; stir well to blend. Stir in vegetables and coat thoroughly. Refrigerate at least 1 hour and up to 24 hours. Serve chilled. Makes 6 to eight servings.
per 1/8 recipe: 73 calories, 2 grams protein 10 grams carbohydrate.
mayonaise, so nutritian would be different. (original had 3 grams fat per serving)
Fatfree Digest V96 #109
From the Fatfree Vegetarian recipe list. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.
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