- 5 cups coarsely chopped red cabbage (about 1/2 medium head)
- 5 cups coarsely chopped green cabbage (about 1/2 medium head)
- 1 cup coarsely grated carrots (about 2 medium)
- 1 large tart green apple (such as Granny Smith), cored, coarsely chopped
- 1/2 cup raisins
- 1/2 cup raw unsalted sunflower seeds, toasted
- 1 1/2 cups plain nonfat yogurt
- 1/2 cup chopped fresh dill or 3 tablespoons dried dillweed
- 2 tablespoons vegetable oil
- 2 tablespoons apple cider vinegar
- Combine cabbages, carrots, apple, raisins and sunflower seeds in very large bowl.
- Whisk yogurt, dill, vegetable oil and vinegar in medium bowl to blend. Add dressing to cabbage mixture and toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover and refrigerate.)