Creamy Coleslaw

Coleslaw is a tasty southern tradition.  My family loves this salad because it is crunchy and sweet.  I make my coleslaw by using half mayonnaise and half sour cream.  I learned this trick from a salad worker at the University of Denver.  I have never forgotten this simple trick and have adapted this half mayonnaise and half sour cream rule to many recipes.  Try this trick on most recipes that call for only mayonnaise.

1 small head of cabbage shredded/ 1/2 large head of cabbage shredded
1/2 teaspoon salt
1 teaspoon celery salt
1/2 teaspoon fresh pepper
4 tablespoons of diced/shredded sweet onion
4 tablespoons of cane sugar
5 tablespoons sour cream
5 tablespoons mayonnaise
4 tablespoon apple cider vinegar

Wash cabbage under cold water.  Shred cabbage and sweet onion in a cuisinart or shredder.
In a large bowl place the shredded cabbage, salt, pepper, shredded onion, celery salt , sugar, sour cream, mayonnaise and apple cider vinegar and stir.  Refrigerate the coleslaw for 20 minutes before serving.

Creamy Coleslaw