In a large bowl, combine the green and red cabbage, apple, carrot, onion, parsnip, and bell pepper. Whisk together the yogurt, mayonnaise, honey,
lemon juice, cream, and mustard seeds. Fold into the slaw mixture. Toss well to mix. Refrigerate for at least one hour. Sprinkle the slaw with the
chopped peanuts and serve immediately.
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