Creamy Cool-Slaw

Cabbage Collection 1 Tbs sugar 1 tsp coarse ground salt 1/2 cup apple cider vinegar 3/4 cup mayo 2 Tbs sour cream 1/4 tsp black pepper 3 cups diced/sliced green cabbage 1 cup diced/sliced red cabbage 1 cup diced/sliced carrot 1/4 cup finely diced cilantro 1/4 cup finely diced green onions

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1 Determine if you want your coleslaw in long, sliced strips, or chopped into diced chunks. It’s the same ingredients, so it’ll taste the same, but some folks are diehard Team Sliced while others root for Diced. Wars have been fought over less – so choose wisely.

2 In a large bowl, whisk the sugar and salt into the apple cider vinegar until it dissolves. Add the mayo, sour cream, and black pepper and whisk together until it is smooth.

3 Cut out the center core of the cabbage and discard. Dice, or slice, the leaves of the cabbage.

4 Peel the carrot and cut each end off. You can dice or slice, or use a grater to get the carrot down to size.

5 Chop the cilantro leaves and the green part of 1-2 green onions.

6 Add all of the veggies to the dressing and give them a toss through the happy sauce. Let sit in the fridge for at least an hour.