Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           mayonnaise
   6      tablespoons   tarragon vinegar
   2      tablespoons   Dijon mustard -- (generous)
     1/4  teaspoon      prepared horseradish
   1      tablespoon    sour cream
   1      medium        green cabbage head -- finely
                        chopped
     1/2  medium        red cabbage head -- finely
                        chopped
   4      large         carrots -- peeled and grated
   6                    green onions -- sliced
                        salt and pepper to taste

Preparation:

Blend mayonnaise, vinegar, mustard, horseradish and salt in blender or processor. Cover and refrigerate at least overnight. (Stir before using.) Mix sour cream into dressing. More sour cream can be added for an even more mellow flavor if desired. Combine all remaining ingredients in large bowl. Pour cold dressing over and toss to coat thoroughly. Add fresh cracked pepper to taste. From January/February issue of the Louisiana Conservationist. Baton Rouge, LA 70898-9000