1/2 head green cabbage
1/2 head purple cabbage
1 lg. carrot
1 tsp. dried dill weed
1 tbsp. chopped fresh parsley
1 tbsp. chopped green onion
1/3 c. salad dressing
1/2 c. lite sour cream
2 tbsp. fresh lemon juice
Salt & pepper to taste

Grate the cabbages and carrot. In a large bowl, combine grated ingredients, dill, parsley and green onion. Blend salad dressing, sour cream, lemon juice, salt and pepper in a small bowl. Add dressing to the cabbage, mixing well. Refrigerate at least 30 minutes before serving. Serve chilled, topped with fresh parsley sprigs. Serves 6.