Yield: 6 servings
| Measure | 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 |
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.