1 lb. green cabbage
6 oz. red cabbage
2 carrots
1 cup mayonnaise
1/2 cup sour cream
2 T. sugar
1/4 tsp. salt
Dash of white pepper
1 tsp. minced garlic cloves
1/4 tsp. ground celery seed
2 T. cider vinegar
Slice cabbage into thin slices. Cut into 2-inch lengths. Peel and trim carrots. Using peeler, shave carrots into thin strips. Stack strips; cut to length of cabbage, then cut into thin spears. Combine with cabbage; toss to blend. Prepare dressing by whisking together mayonnaise and sour cream. Add sugar, salt, white pepper, garlic and ground celery seed. Whisk again. Add cider vinegar; whisk again until smooth. Add dressing to cabbage, tossing until coated. Refrigerate. Serve cold.
Henry Tardiff
Bennington, New Hampshire