Coleslaw

4 cups finely shredded cabbage (about 1/2 cabbage)
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup apple cider vinegar
1/4 cup honey
Salt and pepper to taste

Mix dressing and fold into cabbage. This is good with just cabbage or add any combination of the following: 1 onion, diced or shredded; 1 carrot, chopped, sliced, or grated; 1 green pepper, chopped; 1 red apple, unpeeled, cubed

This slaw is a favorite of our family. I always try to shred the cabbage very fine as it reminds me of my grandmother, Bertha Martin. My mother remembered Grandma shredding cabbage into the thinnest, most delicate slivers. Grandpa must have kept her knife honed real sharp. Mother said she always tried but she could never cut cabbage that fine.

Or

Dressing
1 cup (8 ounces) mayonnaise
3 Tablespoons granulated sugar
2 Tablespoons apple cider vinegar
1⁄ 4 teaspoon dry mustard 1⁄ 4 teaspoon freshly ground pepper Dash of Kosher salt

Combine mayonnaise, sugar, vinegar, dry mustard, pepper, and salt in a 2-cup measuring cup or small bowl. Whisk well to blend. Set aside.

Slaw
1 small head of green cabbage (1 1⁄ 2 to 2 pounds) shredded
2 medium carrots, peeled and shredded
2 stalks of celery, shredded
1 medium onion, peeled and shredded 

Coleslaw dressing from above Directions

Using the medium shredding disk, shred the cabbage, carrots, celery, and onion in a food processor. Transfer to a large bowl. Pour coleslaw dressing over vegetables; toss gently to coat. Cover and refrigerate.