Recipe courtesy of David Rosengarten


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  • Yield: 4 to 6 servings
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1/4 cup mayonnaise

1/4 cup sour cream

4 teaspoons cider vinegar

4 teaspoons fresh lemon juice

1 tablespoon brown mustard

2 teaspoons drained horseradish

1 1/2 teaspoons sugar

1/4 teaspoon dry mustard

1/4 teaspoon celery seed

Salt and fresh black pepper

5 cups shredded cabbage


  1. In a large bowl whisk together all ingredients except cabbage; season to taste with salt and pepper. Add cabbage and toss to combine. Chill, covered, for at least 6 hours or overnight.;