Carnival Coleslaw

Recipe Ingredients

3/4 cup	177ml	Mayonnaise
6 tablespoons	90ml	Tarragon vinegar
2 tablespoons	30ml	Dijon mustard - (generous)
1/4 teaspoon	1.3ml	Prepared horseradish
1 tablespoon	15ml	Sour cream
1 tablespoon	15ml	Green cabbage head - finely (medium)
		Chopped
1/2		Red cabbage head - finely (medium)
		Chopped
4		Carrots - peeled and grated (large)
6		Green onions - sliced
		Salt and pepper to taste

Recipe Instructions

Blend mayonnaise, vinegar, mustard, horseradish and salt in blender or processor. Cover and refrigerate at least overnight. (Stir before using.) Mix sour cream into dressing.

More sour cream can be added for an even more mellow flavor if desired. Combine all remaining ingredients in large bowl. Pour cold dressing over and toss to coat thoroughly. Add fresh cracked pepper to taste.

From January/February issue of the Louisiana Conservationist. Baton Rouge, LA 70898-9000

Source:
LHJ Recipes

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