Creamy Cole Slaw

Source: Martha Stewart Living, June 2004

adapted by http://theresalwaysthyme.blogspot.com

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

1 tablespoon freshly squeezed lemon juice

1 tablespoon sugar

1 teaspoon coarse salt

1/2 cup mayonnaise

1/4 cup sour cream

1 small green cabbage, (about 1 3/4 pounds), shredded

2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated or shredded

1 small onion, coarsely grated (optional)

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.

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