Lemon Coleslaw

• 1/2 c. mayonnaise
• 1/2 c. sour cream
• 1/4 c. fresh lemon juice
• 2 Tbl. Dijon mustard
• 2 Tbl. olive oil
• 2 Tbl. sugar
• 1 Tbl. white wine vinegar
• 1 Tbl. prepared horseradish
• 1 tsp. salt
• 1/2 tsp. celery seeds
• 1/2 tsp. pepper
• 8 cups shredded cabbage
• (~1-1/2 lb.)
• 1/2 red bell pepper, cut into
• matchstick-size strips
• 1/2 green bell pepper, cut
• into matchstick-size strips
• 1/4 red onion, cut into
• matchstick-size strips
• 1 carrot, shredded
• 2 Tbl. chopped fresh parsley
• 2 tsp. grated lemon peel

1. Combine first 11 ingredients in bowl, whisk to blend. Refrigerate dressing until cold (can be prepared 1 day ahead).
2. Combine cabbage, bell peppers, onion, carrot, parsley, and lemon peel in large bowl. Toss with enough dressing to season to taste and serve

mayonnaise, sour cream, lemon juice, tbl, tbl, tbl, tbl, tbl, salt, celery seeds, pepper, cabbage, red bell pepper, matchstick, green bell pepper, red onion, matchstick, carrot, tbl

Taken from www.epicurious.com/recipes/member/views/lemon-coleslaw-50086825 (may not work)