1 3 pound head of green cabbage, cored and shredded
4 carrots, pared and shredded
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
Salt and black pepper, to taste
Servings: 8
In large mixing bowl toss together cabbage and carrots. In small bowl, stir together remaining ingredients; stir to blend well. Taste for seasoning and adjust. Pour dressing over slaw mixture; toss well. Cover and refrigerate for several hours or overnight, stirring occasionally.
Servings: 8
4 carrots, pared and shredded
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
Salt and black pepper, to taste
Servings: 8
In large mixing bowl toss together cabbage and carrots. In small bowl, stir together remaining ingredients; stir to blend well. Taste for seasoning and adjust. Pour dressing over slaw mixture; toss well. Cover and refrigerate for several hours or overnight, stirring occasionally.
Servings: 8
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