Crunchy Cabbage Icebox Salad

CRUNCHY CABBAGE ICEBOX SALAD

Dressing

2 cups plain fat-free Greek yogurt

½ cup skim milk

1 small garlic clove, minced

1 tsp cayenne pepper

½ cup thinly sliced chives

2 tbsp chopped cilantro

1 tbsp. chopped dill

½ cup fresh lemon juice

Salt and pepper

Mix well.

Salad

8 cups shredded green or red cabbage (2 lbs. head)

8 radishes, thinly sliced

2 cups finely julienned jicama (8 oz.)

2 ribs thinly sliced celery

¼ cups toasted walnuts (optional)

Spread cabbage mixture in a 9x13 baking dish.  Spread dressing on top.  Cover with plastic wrap.  Refrigerate 4 hours to overnight.  Just before serving, toss.