Instructions: In a large bowl toss together the cabbage and carrots. In a small bowl whisk together the sour cream, mayonnaise, mustard, lemon juice and parsley. Season to taste with salt and pepper. Pour the dressing over the mixed vegetables and toss to coat. Chill, covered, for 1 hour. Coleslaw may be made 1 day ahead.

Serve chilled or at room temperature.

This recipe yields 7 to 8 cups coleslaw.

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