| 1 medium-sized | Carrot cut into fine strips |
| 500 grams | White cabbage cut into fine strips |
| 3 tablespoons | Mayonnaise |
| 1/2 teaspoons | Medium hot mustard |
| 2 tablespoons | Sour cream |
| 1/2 teaspoons | Celery - seeds or celery salt |
| 2 tablespoons | Vinegar |
| 1/4 teaspoons | Black pepper |
| 1/2 teaspoons | Salt |
| 1 teaspoon | Sugar |
Place white cabbage and carrot together in a large bowl. In another bowl, mix mayonnaise, sour cream, vinegar, mustard, celery seed or celery salt, salt (if using celery salt, use a little less), pepper and sugar. Add to cabbage mixture and mix well.
Cover and refrigerate for 1 hour. Season again to taste before serving.
Nutritional values per serving:
