| Gourmet | August 2004 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons cider vinegar 3/4 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon black pepper 2 lb green cabbage, quartered, cored, and thinly sliced (8 cups) 3 medium carrots, shredded preparation 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. |