INGREDIENTS
1/2 cup
carrots
1 Dash
celery salt
1 tbsp
cider vinegar
1 tsp
dijon mustard
1 tbsp
fresh parsley
2 cups
green cabbage
1
green onion
1 tsp
honey
1 tsp
lemon juice
2 tsps
light brown sugar
1 1/2 tbsps
light mayonnaise
1/2 cup
purple cabbage
6 servings
sea-salt
1 tbsp
sour cream