Lemon coleslaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| ½ | cup | Sour cream |
| ¼ | cup | Fresh lemon juice |
| 2 | tablespoons | Dijon mustard |
| 2 | tablespoons | Olive oil |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | White wine vinegar |
| 1 | tablespoon | Prepared horseradish |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Celery seeds |
| ½ | teaspoon | Pepper |
| 8 | cups | Shredded cabbage (about 1 1/ |
| ½ | each | Red bell pepper (cut into ma |
| ½ | each | Green bell pepper (cut into |
| ¼ | each | Red onion (cut into matchsti |
| 1 | each | Carrot, shredded |
| 2 | tablespoons | Chopped fresh parsley |
| 2 | teaspoons | Grated lemon peel |
Directions
Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl.
Toss with enough dressing to season to taste and serve.