Ranch-style Cabbage Salad

2 pounds cabbage, finely shredded

3 large carrots, coarsely grated

2 cups peas, fresh or frozen (thawed)

2 cups corn, fresh or frozen (thawed)

3 large avocados, diced

Dressing 

1 ½ cups plain unsweetened almond or soy yogurt

1 bunch dill, finely chopped

1 small clove garlic

1 tsp salt

Directions:

In a large bowl, add cabbage, carrots, peas, corn, and avocado. 

In a medium bowl, whisk dressing ingredients, pour over vegetables and gently toss to combine. Refrigerate for at least an hour before serving. Will store well for up to 48 hours with dressing.