Coleslaw

• 1 head cabbage
• 1 onion, minced
• 2 Tbsp. salad vinegar
• 1/4 c. sour cream
• 1/4 c. mayonnaise
• 1 Tbsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• paprika
• green bell peppers
• red bell peppers
• 1/2 tsp. dry mustard
• 1/4 tsp. celery seed

1. Shred cabbage in very thin strands.
2. Sprinkle evenly with vinegar, minced onion, fresh ground black pepper and sugar.
3. Put into airtight bowl or plastic bag and refrigerate for 1 hour or more.
4. Mix sour cream, mayonnaise, dry mustard and salt.
5. Add peppers to sour cream mixture.
6. Add celery seed at this time.
7. Add this mixture to chilled cabbage and shake in plastic bags or stir gently to mix thoroughly.
8. Place back in refrigerator for 2 hours or more.
9. Yield:
10. 6 servings.
11. Carbohydrate 10 g, protein 2 g, fat 10 g, calories 130.

cabbage, onion, salad vinegar, sour cream, mayonnaise, sugar, salt, black pepper, paprika, green bell peppers, red bell peppers, dry mustard, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=302242 (may not work)