Categories: Salads

Ingredients

• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar
• 1 teaspoon coarse salt
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 small green cabbage (about 1 3/4 pounds), finely shredded
• 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
• 1 small onion, coarsely grated (optional)

Directions

1. 1. Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.

2. 2. Put cabbage, carrots, and onion (if desired) in a large bowl. Pour in dressing, and toss thoroughly. Refrigerate, covered, until slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.

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