In a large serving bowl, combine the mayonnaise and sour cream. Add the sugar, lemon juice, salt and ground mustard. Mix well. Add the parsley and pepper, to taste. Stir in the cabbage and the carrots. Refrigerate until ready to serve. Serve cold.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of D.J. and Yocelyn Suarez, owners of Blue Marlin Fish house in North Miami, FL.