Classic Creamy Coleslaw

• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 1 tablespoon fresh 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), finely shredded
• 2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated
• 1/2 small onion, coarsely grated (optional)

1. Whisk together the mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl.
2. Refrigerate the dressing, covered, until ready to use, or up to 2 days.
3. Put the cabbage, carrots, and onion (if desired) in a large bowl.
4. Pour in the dressing, and toss thoroughly.
5. Refrigerate, covered, until the slaw begins to soften, 1 to 2 hours.
6. If not using immediately, refrigerate, covered, up to 2 days.
7. Just before serving, toss the coleslaw again.

mustard, cider vinegar, lemon juice, sugar, coarse salt, mayonnaise, sour cream, green cabbage, carrots, onion

Taken from www.epicurious.com/recipes/food/views/classic-creamy-coleslaw-392405 (may not work)