Creamy Coleslaw

Serves 8

½ cup mayonnaise

¼ cup sour cream

2 tablespoon cider vinegar

¾ teaspoon sugar

½ teaspoon salt

½ teaspoon black pepper

2 pound green cabbage, quartered, cored and thinly sliced (8 cups)

3 medium carrots, shredded

Remoulade:

Whisk together mayonnaise, sour cream, vinegar, sugar, salt and pepper in a large bowl until combined well, then toss with cabbage and carrots. Let stand, uncovered, at room temperature, tossing occasionally, until wilted, about 30 minutes. Serve at room temperature or chilled.