1 1/2 lbs. finely shredded cabbage
1 red & 1 green sweet bell pepper, chopped in sm. dice
2 carrots, cut in sm. dice
1/2 red onion, diced finely
2 ribs of celery, diced finely
1 tart apple such as Granny Smith (leave skin on), chopped in fine dice

DRESSING:

1/2 c. mayonnaise
1/2 c. sour cream
1/4 c. fresh lemon juice
2 tbsp. Dijon style mustard
2 tbsp. olive oil
2 tbsp. sugar
1 tbsp. white wine vinegar
1 tbsp. horseradish
2 tbsp. finely minced parsley
1 tsp. salt
1/2 tsp. freshly ground pepper

Combine dressing ingredients in a large bowl. Whisk to blend well. Add vegetables and toss well. Allow to marinate and chill for several hours before serving. Season with additional salt and pepper if needed. 12 servings.