Carnival Coleslaw

Course : Cajun
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3/4 cup mayonnaise
6 tablespoons tarragon vinegar
2 tablespoons Dijon mustard -- (generous)
1/4 teaspoon prepared horseradish
1 tablespoon sour cream
1 medium green cabbage head -- finely chopped
1/2 medium red cabbage head -- finely chopped
4 large carrots -- peeled and grated
6 medium green onions -- sliced
1 teaspoon salt and pepper to taste

Preparation / Directions:

Blend mayonnaise, vinegar, mustard, horseradish and salt in blender or processor. Cover and refrigerate at least overnight. (Stir before using.) Mix sour cream into dressing. More sour cream can be added for an even more mellow flavor if desired. Combine all remaining ingredients in large bowl. Pour cold dressing over and toss to coat thoroughly. Add fresh cracked pepper to taste. From January/February issue of the Louisiana Conservationist. Baton Rouge, LA 70898-9000

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