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Lemon Coleslaw with Horseradish


1/2 c mayonnaise
1/4 c fresh lemon juice
2 tablespoon olive oil
1 tablespoon white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 c sour cream
2 tablespoon sugar
2 tablespoon dijon mustard
1 tablespoon prepared horseradish
1/2 teaspoon celery seeds
1/2 each red bell pepper; cut into matchsticks
1/4 each red onion; cut into matchsticks
2 tablespoon fresh parsley; chopped
8 c cabbage; shredded
1/2 each green bell pepper; cut into matchsticks
1 each carrot; shredded
2 teaspoon lemon peel; grated

Yield: 6 servings

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.



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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.