• 1/3 cup reduced-fat mayo
• 1/3 cup non-fat sour cream
• 1/4 cup crumbled blue cheese
• 1 Tbsp lemon juice
• 2 tsp sugar
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 1/2 cups finely sliced green cabbage
• 2 1/2 cups finely sliced red cabbage
• 1 (8 oz) can mandarin orange segments, drained
• 1/3 cup finely chopped flat-leaf parsley
• 1/4 cup thinly sliced scallions

1. In a medium bowl, whisk together mayo, sour cream, blue cheese, lemon juice, sugar, salt, and pepper.
2. Combine remaining ingredients in a large bowl; add dressing and toss to combine.
3. Cover and refrigerate 2 hours before serving.

Makes 6 servings.

(Niki)