Lemon Coleslaw - cooking recipe

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
1/4 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
1/2 teaspoon celery seed
1/2 teaspoon pepper
8 cups cabbage, shredded
1/2 red bell pepper, cut into matchstick-size pieces
1/2 green bell pepper
1/4 red onion, cut into matchstick-size pieces
1 carrot, shredded
2 tablespoons fresh parsley, chopped
2 teaspoon lemons, rind of, grated

Preparation

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.