Classic creamy coleslaw
Instructions:
- 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/ 2 small onion, coarsely grated (optional)
- Whisk together the mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate the dressing, covered, until ready to use, or up to 2 days.
- Put the cabbage, carrots, and onion (if desired) in a large bowl. Pour in the dressing, and toss thoroughly. Refrigerate, covered, until the slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss the coleslaw again.