Red Cabbage Slaw
|Finely shredded red cabbage||8 Cup (128 tbs)|
|Green pepper||1 Medium, cut into thin strips|
|Finely chopped parsley||1⁄4 Cup (4 tbs)|
|Chopped dill pickle||1⁄2 Cup (8 tbs)|
|Sliced celery||1⁄2 Cup (8 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs) (Including Part Of The Green Tops)|
|Sour cream cabbage dressing||1⁄2 Cup (8 tbs)|
In a large bowl, combine cabbage, pepper, parsley, pickle, celery, and onion.
Cover and refrigerate for at least 1 hour.
Just before serving, prepare sour cream cabbage dressing.
Pour over cabbage mixture, toss gently, and serve.
Makes 6 to 8 servings.
Sour cream cabbage dressing.
Combine 2/3 cup sour cream with 1/3 cup mayonnaise.
Add 1 tea spoon each Dijon mustard, salt, sugar, and celery seed; 1/4 teaspoon pepper; and 2 tablespoons wine vinegar.
Mix until well blended.