Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 cups | Very thinly sliced red cabbage |
| 1 pounds | Coarsely grated or julienned carrots |
| ⅓ cup | Lowfat sour cream |
| ½ cup | Mayonnaise |
| 1 teaspoon | Prepared mustard |
| 1 tablespoon | Lemon juice, (up to 2) |
| 2 tablespoons | Finely chopped parsley |
| \N \N | Salt and freshly ground pepper |
In a large bowl toss together the cabbage and carrots. In a small bowl whisk together the sour cream, mayonnaise, mustard, lemon juice and parsley. Season to taste with salt and pepper. Pour the dressing over the mixed vegetables and toss to coat. Chill, covered, for 1 hour. Coleslaw may be made 1 day ahead. Serve chilled or at room temperature.
Yield: 7 to 8 cups coleslaw
Recipe by: Cooking Live Show #CL8861 Posted to MC-Recipe Digest V1 #600 by "Angele and Jon Freeman" <jfreeman@...> on May 6, 1997