1 pound carrots, peeled
1/2 cup plain Greek yogurt
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon sugar
1/4 cup finely chopped red onion
coarse salt and ground pepper to taste
1/2 small white cabbage, halved crosswise and thinly sliced ( 5 cups)
2 tablespoons chopped fresh dill
- In a food processor fitted with the shredding disk grate carrots.
In a large bowl, wisk together yogurt, vinegar, mustard, sugar and onion.
Season with salt and pepper - Add carrots, cabbage and dill to bowl and toss well. Top mixture with a plate that fits inside the bowl. Weight with heavy object. Let sit at room temperature 25 minutes before serving.