Spring is Coming Coleslaw

There is nothing that ushers in spring and summer like a fresh coleslaw. My take on this classic uses hearty winter cabbage, springy scallions and a sweet and savory dressing. I definitely recommend letting this slaw refrigerate for 4-6 hours before serving to let the cabbage wilt a bit and the dressing flavors really sink in to one another.

• Green cabbage

• Red cabbage

• Scallions

• Sour Cream

• Mayonnaise

• Dijon Mustard

• Sugar

• White Wine Vinegar

• Lemon Juice

• Salt

*Makes 4 servings, adjust proportions accordingly

1. Finely dice and shred  2 cups of green cabbage and 2 cups of red cabbage and add to a large bowl. Add ¼ cup green onions.

2. To make the dressing, combine ¼ cup sour cream, ½ cup mayo, 1 tablespoon dijon mustard, 1 teaspoon sugar, 1 tablespoon white wine vinegar, juice from ½ of a lemon, and 1 teaspoon salt.

3. Mix cabbage, onions and dressing and refrigerate for 4-6 hours before serving.