Shredded Vegetable Coleslaw The colorful mix of vegetables in this coleslaw is a new twist on an old favorite. Prep: 30 min - Chill: 30 min Dressing: 1/2 cup LAND O LAKES® Sour Cream 1/2 cup mayonnaise 2 teaspoons celery seed 1 tablespoon prepared horseradish 1/4 teaspoon salt 1/4 teaspoon coarsely ground pepper Salad: 2 medium (1 cup) carrots, shredded 1 medium (1/2 cup) onion, finely chopped 1 medium (2 cups) zucchini, shredded 1 small (1 1/2 cups) jicama, shredded 1 small head (2 cups) red cabbage, shredded Combine all dressing ingredients in small bowl. Cover; refrigerate at least 30 minutes. Meanwhile, combine carrots, onions, zucchini and jicama in medium bowl. Drain; pressing out excess moisture. Add cabbage to vegetable mixture. Pour dressing over salad; toss to coat well. Serve immediately. Store refrigerated. Makes 8 servings Nutritional Info Per 1 Serving: Calories 200, Fat 20 g, Cholesterol 15 mg, Sodium 170 mg, Carbohydrates 6 g, Dietary Fiber 1 g, Protein 2 g ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Land O'Lakes.