Ingredients

serves 6 to 8

　　1 tablespoon Dijon mustard

　　1 tablespoon cider vinegar

　　1 tablespoon fresh lemon juice

　　1 tablespoon sugar

　　1 teaspoon coarse salt

　　1/2 cup mayonnaise

　　1/4 cup sour cream

　　1 small green cabbage (about 1 3/4 pounds), finely shredded

　　2 medium carrots, cut into 1/8-inch-thick matchsticks or coarsely grated

　　1/2 small onion, coarsely grated (optional)

　　

Step 1

Whisk together the mustard, vinegar, lemon juice, sugar, salt, mayonnaise, and sour cream in a small bowl. Refrigerate the dressing, covered, until ready to use, or up to 2 days.

　　

Step 2

Put the cabbage, carrots, and onion (if desired) in a large bowl. Pour in the dressing, and toss thoroughly. Refrigerate, covered, until the slaw begins to soften, 1 to 2 hours. If not using immediately, refrigerate, covered, up to 2 days. Just before serving, toss the coleslaw again.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.