Coleslaw (Carrots)

I'm very picky about my coleslaw. Most recipes are either too sweet or too tangy for my taste. This one is the perfect combination of tart and sugar.

¼ head (about 1 lb) green cabbage
2 carrots
1/3 cup mayonnaise
1/3 cup sour cream
1 Tbsp. apple cider vinegar
1 Tbsp. sugar
½ tsp. celery seed
¼ tsp. sea salt
1/8 tsp. pepper, freshly cracked

Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.

In a small bowl, whisk together mayonnaise, sour cream, vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine.

Serve immediately, or store in the refrigerator for up to 2 days.

Makes 4 servings.