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From Lynne Wilson


5 cups thinly sliced (or shredded) green cabbage
1 cup thinly sliced (or shredded) red cabbage
1 cup peeled and coarsely grated carrot
½ cup coarsely chopped onion
2 Tbsp. cider vinegar
2 tsp. sugar
½ tsp. salt
¼ tsp. pepper
⅛ tsp. celery seed (optional)
⅓ cup sour cream
⅓ cup mayonnaise


Mix the two kinds of cabbage, carrot, and onion in a large bowl. Place the vinegar, sugar, salt, pepper, celery seed, sour cream, and mayonnaise in a smaller bowl. Blend them with a wire whisk or fork. Stir this dressing into the cabbage mixture until well mixed. Refrigerate for at least 1 hour before serving, stirring occasionally.

You can use ½ to ⅔ cup mayonnaise and eliminate the sour cream if desired.

Serves 8