Good ole coleslaw

Yield: 6 servings

Measure 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
\N pinch Sugar
\N \N Salt
\N \N Pepper
2 tablespoons Caraway seeds

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.

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