1/2 c Mayonnaise
1/4 c Fresh lemon juice
2 tb Olive oil
1 tb White wine vinegar
1 ts Salt
1/2 ts Pepper
1/2 ea Red bell pepper (cut into matchstics)
1/4 ea Red onion (cut into matchsticks)
2 tb Fresh parsley, chopped
1/2 c Sour cream
2 tb Dijon mustard
2 tb Sugar
1 tb Prepared horseradish
1/2 ts Celery seeds
8 c Shredded cabbage (about 1 1/2 head)
1/2 ea Green bell pepper (cut into matchsticks)
1 ea Carrot, shredded
2 ts Grated lemon peel
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.
