Good Ole Coleslaw
2 lb Cabbage, pref. red and white
1 lg Carrot, grated
1 small Onion, minced
3/4 c Mayonnaise
1/4 c Sour cream
1 Ib Vinegar
2 t Dijon mustard
2 Tb 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.