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1/2 cup mayonnaise or salad dressing
1/4 cup sour cream
1 tablespoon sugar
2 teaspoons lemon juice
2 teaspoons Dijon style mustard
1/2 teaspoon celery seeds
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. Store covered in refrigerator.
To shred cabbage, place a flat side of 1/4 head of cabbage on a cutting board. Cut into thin slices with a large sharp knife. Cut slices several times to make smaller pieces.
Lighter Creamy Coleslaw: For 6 grams of fat and 85 calories per serving, use reduced-fat mayonnaise and sour cream.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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