Creamy Coleslaw

This is a modified version of a Betty Crocker recipe. It's ready after resting for 1 hour after preparation, but it should be made at least overnight, preferably 2 days in advance, to generate excellent sweetness and creaminess. The sour cream "kicks it up" just enough to generate a lot of compliments. I added a touch of vinegar, offset with sugar, which seems to greatly promote the development of flavor as it "ages". NOTE: I don't bother shredding the cabbage and carrot, I simply buy a 16 oz. bag of "shredded cabbage and carrots for cole slaw" in the salad veggies section of my supermarket. The listed prep time is based on that short cut.

• Ready In: 1 hr 15 mins
• Serves: 8
• Yields: 5 cups

Ingredients

• 1⁄2 head cabbage, finely shredded (4 cups, approx. 16 oz.)
• 1⁄2 cup carrot, shredded (1 carrot)
• 1⁄4 cup sweet onion, diced bite-size (optional)
• 1⁄2 cup mayonnaise or 1⁄2 cup  salad dressing
• 1⁄4 cup sour cream
• 1 1⁄2 tablespoons vinegar
• 1 1⁄2 tablespoons sugar
• 2  teaspoons lemon juice
• 2  teaspoons prepared mustard
• 1⁄2 teaspoon celery seed
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

Directions

1. Mix all ingredients except cabbage, carrot, and onion in a large plastic or glass bowl.
2. Add cabbage, carrot, and (optional) onion and toss with a spoon until coated evenly.
3. Cover and refrigerate for at least one hour, but it's much better if allowed to develop it's sweetness and creaminess overnight. It will compact itself to about 2/3 the volume it was right after tossing it.