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.