6 to 8 servings



  • ¾ cup sour cream or reduced-fat sour cream
  • 6 tablespoons mayonnaise or reduced-fat or no-fat mayonnaise
  • ½ teaspoon lemon juice (preferably freshly squeezed) (optional)
  • ½ teaspoon dry mustard
  • Salt and freshly ground black or white pepper to taste
  • Pinch of paprika
  • Pinch of sugar or to taste (optional)


Cabbage Mixture

  • 1 medium carrot, peeled and shredded
  • 6 cups finely shredded cabbage, core removed, or 1 (14 to 16-ounce) package coleslaw cabbage mixture
  • ½ cup finely chopped or very thinly sliced green onion (include some green tops)
  • Sprigs of parsley for garnish


In a small bowl, combine all the dressing ingredients, blending well with a wire whisk.  Cover and chill in the refrigerator at least 1 hour. 

Place shredded cabbage and green onion in a large bowl; pour as much dressing as desired over cabbage mixture, tossing lightly to mix well.  Do not add too much dressing or cabbage mixture will become soggy.  Cover and chill in the refrigerator for at least 1 hour.

Just before serving, adjust seasoning to taste and toss mixture again lightly to mix.  Garnish each serving with a sprig of parsley.

Variation: Add ½ cup chopped green pepper or sweet red or yellow pepper, or a combination, to cabbage mixture.

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