Servings: About 8

1 Head of cabbage, shredded 1 Head of cabbage, shredded
 
2 large Carrots, julienne, shredded, or run through a peeler. 2 large Carrots, julienne, shredded, or run through a peeler.
 
3/4 cup mayonnaise ¾ cup mayonnaise
 
2 TBSP sour cream 2 TBSP sour cream
 
2 TBSP grated yellow onion 2 TBSP grated yellow onion
 
2 TBSP sugar (or to taste) 2 TBSP sugar (or to taste)
 
2 TBSP white vinegar 2 TBSP white vinegar
 
1 TBSP dry mustard 1 TBSP dry mustard
 
2 Tsp celery salt 2 Tsp celery salt
 
Salt and Pepper to taste Salt and Pepper to taste

Shred the carrots and cabbage in a large mixing bowl.
Whisk the remaining ingredients together until smooth and well blended, then add to the shredded vegetables.
Toss until vegetables are well coated.

Do not be afraid to adjust the seasoning in the dressing. I, personally, prefer a little less sugar and celery salt than most would so I add less. Give it a taste as you mix it to make sure you're hitting high notes on what you like.  Do not be afraid to adjust the seasoning in the dressing. I, personally, prefer a little less sugar and celery salt than most would so I add less. Give it a taste as you mix it to make sure you're hitting high notes on what you like.
You can add other vegetables to this mix, chopped broccoli, red cabbage, etc. Just toss it in.  You can add other vegetables to this mix, chopped broccoli, red cabbage, etc. Just toss it in.
Texture in this dish is important. When you're shredding cabbage, you should make sure you're ending up with thin slices about the size of a match stick. If the cabbage is too think, the cabbage leaf may have a somewhat waxy mouth feel instead of a crispy crunch.  Texture in this dish is important. When you're shredding cabbage, you should make sure you're ending up with thin slices about the size of a match stick. If the cabbage is too think, the cabbage leaf may have a somewhat waxy mouth feel instead of a crispy crunch.
You can serve this dish immediately, but I prefer to let it chill in the fridge for about 30 minutes to an hour. If you're worried about the wait making the cabbage soggy tasting, you can wait until you're ready to serve to mix them.  You can serve this dish immediately, but I prefer to let it chill in the fridge for about 30 minutes to an hour. If you're worried about the wait making the cabbage soggy tasting, you can wait until you're ready to serve to mix them.
Cut out all the prep work for shredding the vegetables - you can buy a bag of coleslaw mix from the grocery store for a few dollars. The dressing is what makes this dish shine, the vegetables are just a vehicle for it and to add a delightful texture. There is no need to get whole, raw ingredients and shred them.  Cut out all the prep work for shredding the vegetables - you can buy a bag of coleslaw mix from the grocery store for a few dollars. The dressing is what makes this dish shine, the vegetables are just a vehicle for it and to add a delightful texture. There is no need to get whole, raw ingredients and shred them.