| 1/2 | cup mayonnaise or salad dressing |
| 1/4 | cup sour cream |
| 1 | tablespoon sugar |
| 2 | teaspoons lemon juice |
| 2 | teaspoons Dijon mustard |
| 1/2 | teaspoon celery seed |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1/2 | medium head cabbage, finely shredded or chopped (4 cups) |
| 1 | small carrot, shredded (1/2 cup) |
| 1 | small onion, chopped (1/4 cup) |
| 1. | Mix all ingredients except cabbage, carrot and onion in large glass or plastic bowl. Add remaining ingredients; toss until evenly coated. |
| 2. | Cover and refrigerate at least 1 hour to blend flavors. Cover and refrigerate any remaining salad. |
|
| If you like, dress up this down-home favorite by adding salted sunflower nuts and raisins. |
|
| Stuff leftovers into pita breads or wrap up in flour tortillas for a yummy vegetarian lunch or snack! |
Nutrition Information:
110 ( 80 ); 9 g ( 3 g); 15 mg; 90 mg; 7 g ( 2 g); 2 g 26 %; 32 %; 4 %; 2 % 1 ; 2