3/4 cup sour cream
1 tablespoon sugar
3 tablespoons lemon juice
3 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper
Salad:
3 cups thinly sliced fennel bulb (1 large bulb)
6 cups shredded green cabbage (1 small head)
1/2 cup chopped fresh Italian (flat-leaf) parsley
1/3 cup sliced green onions (about 5 medium)
In small bowl, mix dressing ingredients; set aside. In large bowl, mix salad ingredients; toss with dressing. Cover; refrigerate about 2 hours before serving to blend flavors.