Lemon coleslaw with horseradish
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Mayonnaise |
| ¼ | cup | Fresh lemon juice |
| 2 | tablespoons | Olive oil |
| 1 | tablespoon | White wine vinegar |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ½ | cup | Sour cream |
| 2 | tablespoons | Sugar |
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Prepared horseradish |
| ½ | teaspoon | Celery seeds |
| ½ | each | Red bell pepper; cut into matchsticks |
| ¼ | each | Red onion; cut into matchsticks |
| 2 | tablespoons | Fresh parsley; chopped |
| 8 | cups | Cabbage; shredded |
| ½ | each | Green bell pepper; cut into matchsticks |
| 1 | each | Carrot; shredded |
| 2 | teaspoons | Lemon peel; grated |
Directions
Combine first 11 ingredients in bowl; whisk 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.