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Ingredients
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
1 tablespoon freshly squeezed 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
- 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.
- 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.