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 dill weed
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.)