Fall Slaw

• 1/2 cup sour cream
• 1/2 cup mayonnaise
• zest of one whole lemon + juice of half the lemon
• 1 1/2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 teaspoon whole grain mustard
• 1/4 cup fresh dill, chopped
• 1/2 cup extra sharp cheddar, grated (I love NY state cheddar, yellow or white, the sharper the better)
• 2 sweet tart apples (I like Golden Delicious best - use any apple you love to snack on)
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper (black is OK too, I just love keeping the color clean)
• 1/2 green cabbage (yield about 3.5-4 cups shredded)

1. Combine the sour cream through the sharp cheddar in a large bowl, stirring well with a spatula to get a homogeneous mixture. Add salt and white pepper.
2. Quarter, core, and slice your apples and add immediately to the bowl of dressing, folding to coat the slices (the lemon juice and vinegar will keep the sliced apple from oxidizing).
3. Quarter, core and thinly slice cabbage and add to the dressing and apples, tossing to coat (with the thickness of the dressing, I find a clean pair of hands is often the best tool here).
4. Let sit at room temperature for 1 hour or refrigerate for 2-4 hours for the flavors to combine (bringing to room temperature before serving), and enjoy!

sour cream, mayonnaise, zest of one, apple cider vinegar, sugar, whole grain mustard, fresh dill, extra sharp cheddar, apples, salt, white pepper, green cabbage

Taken from food52.com/recipes/37773-fall-slaw (may not work)