Yield: 6 Servings
Measure | 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 |
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.