Ingredients
3/4
cup reduced-fat mayonnaise
2
tablespoons sugar
2
tablespoons white wine vinegar
2
tablespoons reduced-fat sour cream
1
teaspoon ground mustard
1/2
teaspoon freshly ground pepper
1/8
teaspoon salt
3
cups thinly sliced green cabbage
2
cups thinly sliced red cabbage
1
cup shredded carrots (about 2 medium)
1/2
cup thinly sliced celery
Preparation
In large bowl, stir together mayonnaise, sugar, vinegar, sour cream, mustard, pepper and salt with whisk until smooth. Add remaining ingredients; toss to coat.
Cover; refrigerate 1 hour. Toss again before serving.
