1 Tbsp. Dijon Mustard
½ Tbsp. Apple cider vinegar
1 Tbsp. lemon juice
1 Tbsp. sugar
¼ cup sour cream
1/4 cup mayonnaise
1 cup small green cabbage (g) finely shredded
1 cup red cabbage (g) finely shredded
1 medium carrots coarsely grated
500g or half small granny smith apple coarsely grated or finely sliced
Whisk together mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate dressing, covered, until ready to use, or up to 2 days.
Put cabbage, carrots, and apple (if desired) in a large bowl. Pour in dressing, and toss thoroughly. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss coleslaw again.
Tip: to make things extra quick and easy, you can just use a pre-packaged slaw mix from your local super market to take all of the chopping and grating out of the job.