Recipe - Good Ole Coleslaw

2 pound Cabbage, pref. red and white
1 lg Carrot, grated
1 small Onion, minced
Three fourths cup Mayonnaise
One fourth cup Sour cream
1 tablespoon Vinegar
2 teaspoon Dijon mustard
pn Sugar
Salt
Pepper
2 tablespoon Caraway seeds

Shred the cabbage using a sharp knife or the slicing blade of a food
processor or grater. 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. Add to the vegetables and
mix well. Let sit in the refrigerator at least an hour; just before
serving, add caraway seeds.

From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn94q3.zip