1 (8 oz.) container of sour cream
1/2 c. mayonnaise
1/4 c. chopped fresh dill or 1 tsp. dillweed
2 tbsp. Dijon mustard
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. ground pepper
1/4 tsp. celery seeds
8 c. thinly sliced green cabbage
1 c. shredded carrots
1 c. chopped Granny Smith apple
1/3 c. chopped red onion

Combine sour cream, mayonnaise, dill, mustard, lemon juice, salt, pepper and celery seed in large bowl; stir. Add remaining ingredients and toss well. (Can be made ahead. Cover and refrigerate up to 8 hours.) 10 cups.