- 8 cups finely sliced savoy cabbage (about 1 1/4 pounds)
- 1/2 cup chopped fresh basil
- 1/2 cup low-fat (2%) buttermilk
- 1/2 cup low-fat mayonnaise
- 1/4 cup grated onion
- 1 tablespoon fresh lemon juice
- 1 1/2 teaspoons grated lemon peel
- 1 teaspoon chopped fresh thyme or 1/2 teaspoon dried
- Combine cabbage and basil in large bowl.
- Whisk buttermilk, mayonnaise, grated onion, lemon juice, lemon peel and thyme in small bowl to blend. Add dressing to cabbage mixture; toss to coat. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; refrigerate.)