Ingredients

• 6 cups very thinly sliced red cabbage
• 1 pound coarsely grated or julienned carrots
• 1/3 cup lowfat sour cream
• 1/2 cup mayonnaise
• 1 teaspoon prepared mustard
• 1 to 2 tablespoons lemon juice
• 2 tablespoons finely chopped parsley
• Salt and freshly ground pepper

Instructions

1. In a large bowl toss together the cabbage and carrots. In a small bowl whisk together the sour cream, mayonnaise, mustard, lemon juice and parsley. Season to taste with salt and pepper. Pour the dressing over the mixed vegetables and toss to coat. Chill, covered, for 1 hour. Coleslaw may be made 1 day ahead. Serve chilled or at room temperature.;