Good ole coleslaw
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Cabbage, pref. red and white |
| 1 | large | Carrot, grated |
| 1 | small | Onion, minced |
| ¾ | cup | Mayonnaise |
| ¼ | cup | Sour cream |
| 1 | tablespoon | Vinegar |
| 2 | teaspoons | Dijon mustard |
| pinch | Sugar | |
| Salt | ||
| Pepper | ||
| 2 | tablespoons | Caraway seeds |
Directions
Shred the cabbage using a sharp knife or the slicing blade of a food processor or grater. Put into a bowl with the carrot and onion.
In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper to taste. Add to the vegetables and mix well. Let sit in the refrigerator at least an hour; just before serving, add caraway seeds.