Title: Lemon Coleslaw
Categories: Salad
Yield: 6 Servings
| 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 | | Red bell pepper (cut into ma |
| 1/4 | | Red onion (cut into matchsti |
| 2 | tb | Chopped fresh parsley |
| 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/ |
| 1/2 | | Green bell pepper (cut into |
| 1 | | Carrot, shredded |
| 2 | ts | Grated lemon peel |
Combine first 11 ingredients in bowl; wisk 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.