Ingredients

1 Tbsp Dijon mustard

1 Tbsp cider vinegar

1 Tbsp fresh lemon juice

1 Tbsp sugar

1 tsp coarse salt

1/2 cup mayonnaise

1/4 cup sour cream

1 small green cabbage, finely shredded

2 medium carrots, coarsely grated

1/2 cmall onion, coarsely grated

Preparation

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