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Serves 8.

1 3-pound head of green cabbage, cored and shredded
4 carrots, pared and shredded
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
Salt and black pepper, to taste 

Cooking Directions
In large mixing bowl toss together cabbage and carrots

In small bowl, stir together remaining ingredients; stir to blend well.

Taste for seasoning and adjust.

Pour dressing over slaw mixture; toss well.

Cover and refrigerate for several hours or overnight, stirring occasionally.

Serving Suggestions
Light and easy! This side salad accompanies any grilled meal.

Nutrition Facts
Calories 200 calories; Protein 3 grams; Fat 14 grams; Sodium 135 milligrams; Cholesterol 15 milligrams; Saturated Fat 4 grams; Carbohydrates 15 grams; Fiber 5 grams

Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit


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