1. Shred the cabbage using a sharp knife or the slicing blade of a food processor or grater.
2. Put into a bowl with the carrot and onion. In a smaller bowl, whisk together the mayonnaise, sour cream, vinegar, mustard, sugar, salt and pepper to taste.
3. Add to the vegetables and mix well. Let sit in the refrigerator at least an hour; just before serving, add caraway seeds.
Comments on Good Ole Coleslaw Recipe:
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This recipe is low-cholesterol with 5mg per serving
This recipe is high in Vitamin A with 25% of your daily recommended intake per serving. This recipe is high in Vitamin C with 38% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 12% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Cabbage, Mustard, Vinegar, Onion allergies.