Ingredients
- 1 cup mayonnaise
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 cup lemon juice
- 2 small pinches salt
- 2 teaspoons ground mustard
- 2 healthy pinches parsley flakes
- Freshly ground black pepper
- 4 quarts roughly chopped cabbage
- 1 quart julienne carrots, cut in half
Directions
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 professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
















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By trisha kammers
Clarkston, WA
on July 21, 2012
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Just wanted to say that this is how I make my coleslaw all the time. I use dijon mustard instead of dry though. I love the fresh taste of lemon juice.
By debraburhoe
fillmore, CA
on March 08, 2011
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I will cut back on the sugar next time. Too sweet.
By mpatel2024
, CA
on October 20, 2010
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It was delicious, my husband loved it. If you haven't made this recepie, you don't have the right to rate it. Nancy from Des Moinse brought the average rating of this recepie down, by rating this recepie that she hasn't even tried.
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