This was delicious yesterday with Collard Green Frittata, sliced oranges, and fresh bread. We grow a variety of cabbages in our region - and some beautiful, colorful carrots; they all work. We used a combination of green and purple cabbage and orange, purple, red, and yellow carrots. Unfortunately, it's been raining all week here (could be worse, I know), and too dark to take a good photo!
1 cabbage, very finely chopped
2 large carrots, finely shredded
3/4 cup mayo
2 tablespoons sour cream
2 tablespoons grated, sweet onion
2 tablespoons sugar
1 tablespoon dry mustard
2 teaspoons celery seed
salt and pepper to taste
Combine the carrots and cabbage in a large bowl. Whisk together the other ingredients and then add to vegetables.