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  Veggie Coleslaw



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1/2 head each green and red cabbage, chopped
2 carrots, shredded
2 ribs celery, chopped
1 bunch green onions, chopped
1 bunch flat-leaf parsley, chopped
1 red bell pepper, chopped
1/2 cup each mayonnaise and sour cream
1/2 teaspoon each salt and pepper
1 teaspoon each celery seed and sugar
1 lemon and 1 lime, zest and juice
Mix veggies in a large bowl. In another container,
beat together mayonnaise, sour cream,
spices, lemon and lime zests and juices. Stir
into veggie mixture—be sure to completely
coat the cabbage with the dressing. Serve immediately
or cover and refrigerate for up to 3
hours. If you are making the slaw more than
2-3 hours ahead, eliminate the parsley or add
it just before serving. You can substitute nonfat
yogurt for the mayonnaise and sour cream
—adjust spices to taste.