In a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir
In a small mixing bowl, combine the vinegar, sugar, salt, add to the mayonnaise mixture ; mix into cabbage and toss to thoroughly combine.
Cover and refrigerate for at least 1 hour and up to overnight
Pour off vinger soak
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|Serving Size: 1 (194g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 102 (53%)|
|Amt Per Serving||% DV|
|Total Fat 11.3g||15 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 5.6g|
|Cholesterol 10.6mg||3 %|
|Sodium 282mg||10 %|
|Potassium 359.9mg||9 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 19.3g|
|Protein 2.3g||3 %|
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Calories per serving: 193
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