Recipe - Indiana Cole Slaw

DRESSING
1 cup Sour cream
2/3 cup Sugar
1/3 cup Tarragon vinegar
1 teaspoon Chicken seasoning
1 tablespoon Olive oil
1 tablespoon Horseradish
1 tablespoon Dijon mustard
1 teaspoon Celery seed
One half teaspoon Dill weed

VEGETABLES
1 md Green cabbage shredded rice
size or slightly larger.
1 md Carrot
2 Stalks of celery
1 md Vadalia onion or one small
red onion

FOOD PROCESS THE VEGETABLES TO RICE SIZE OR SLIGHTLY LARGER:

Place into a large mixing bowl and fold in the dressing. Mix thoroughly.
Refrigerate before serving.
Posted to bbqdigest by "Jerome Byanski" magers@cris.com on May 29, 1998