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1 cup mayonnaise
1 cup sour cream
1/2 cup lime juice (fresh)
lime peel; grated
1 gallon green cabbage; shredded
1/2 gallon red cabbage; shredded
1/2 cup dill, minced
2 tablespoons olive oil
2 tablespoons white wine vinegar
1/2 teaspoon salt
1 teaspoon white pepper; ground
2 tablespoons sugar; (or to taste)
4 tablespoons dijon mustard
5 tablespoons horseradish, bottled
2 teaspoons celery seeds
2 red bell peppers; cut into matchsticks
2 green bell peppers; cut into matchsticks
2 red onions; cut into matchsticks
1/2 cup fresh parsley; chopped
4 large carrots; shredded
Shred cabbage very finely. This recipe uses one head of red cabbage
and half a head of green cabbage.
Prepare the rest of the vegetables. Toss all the vegetables
together.
Grate the lime peel off 4 limes (may take more or less depending on the
size of the limes) and then juice the limes. Combine all the rest of
the ingredients with the lime peel and lime juice and mix well.
Pour over the cabbages and mix well. Refrigerate until cold and then
serve.
Yield: 12 servings
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