The colorful mix of vegetables in this coleslaw recipe is a new twist on an old favorite.
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1/2 cup sour cream
1/2 cup mayonnaise
2 teaspoons celery seed
1 tablespoon prepared horseradish
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper
2 medium (1 cup) carrots, shredded
1 small (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 bowl. Cover; refrigerate at least 30 minutes.
Combine carrots, onions, zucchini and jicama in another bowl. Drain; pressing out excess moisture.
Add cabbage to vegetable mixture. Pour dressing over salad; toss to coat well. Serve immediately. Store refrigerated.