- 1/2 cup apple cider vinegar
- 1/3 cup packed dark brown sugar
- 1 teaspoon dry mustard
- 2 teaspoons celery seed
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried dill weed
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 teaspoon prepared horseradish
- salt to taste
- 1 small head red cabbage, shredded
- 2 yellow bell pepper, cut into 1/4 inch strips
- 2 green zucchini, cut into 1/4 inch strips
- Whisk together cider vinegar, dark brown sugar, dry mustard, celery seed, cayenne pepper, dill, sour cream, mayonnaise, horseradish and salt. Cover and refrigerate for 2 hours or overnight.
- When ready to serve, place the cabbage, bell pepper, and zucchini in a large bowl. Pour the dressing over the vegetables and toss to coat .