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2 1/2 pounds green cabbage sliced
2 pounds red cabbage sliced
10 ounces carrots julienne
6 ounces green peppers julienne
20 ounces sour cream
12 ounces mayonnaise
4 ounces cider vinegar
1/3 cup sugar
1 teaspoon ground celery seed
2/3 cup horseradish
Salt and pepper to taste
Combine dressing ingredients in large bowl.  Add all the prepared vegetables and mix well.  Season and chill.

Courtesy of Franklin Dye
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