Tangy Dijon Carrot Slaw

• 2 cups shredded carrots
• 3 1/2 cups shredded red cabbage
• 1/4 cup sour cream
• 1/4 cup Dijon mustard
• 3 tablespoons extra virgin olive oil
• 2 tablespoons balsamic vinegar
• 2 tablespoons cider vinegar
• 1 tablespoon dried dill
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 2 tablespoons brown sugar
• Chopped fresh cilantro (optional)
• Chopped fresh parsley (optional)

1. *Place carrots and cabbage in a large bowl.
2. *In a small bowl or glass, combine all the remaining ingredients (except the cilantro and parsley) and whisk until well combined. Pour the dressing over the carrot/cabbage mixture and toss to coat evenly. Top with freshly chopped cilantro or parsley, if desired. Refrigerate until ready to serve. Serve within 1-2 hours of tossing with dressing.

carrots, shredded red cabbage, sour cream, dijon mustard, extra virgin olive oil, balsamic vinegar, cider vinegar, dill, ground cumin, kosher salt, brown sugar, fresh cilantro, fresh parsley

Taken from food52.com/recipes/9847-tangy-dijon-carrot-slaw (may not work)