1/4 cup fat-free sour cream
2 tablespoons fat-free mayonnaise
1 1/2 teaspoons sugar
1 teaspoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon celery seed
1/8 teaspoon pepper
1/4 medium head of cabbage
1/2 small carrot, shredded
1/2 small onion, chopped

Mix sour cream, mayonnaise, sugar, lemon juice, mustard, celery seed and pepper in a small bowl and set aside. Slice cabbage into small pieces. Mix cabbage, carrot and onion in a medium bowl. Pour the sour cream mixture over vegetables and mix well to coat. Cover and refrigerate at least 1 hour to blend flavors.

Makes 4-6 Servings
Serving Size: 6 ounces