This is a classic, simple coleslaw recipe that stays nice and light with low-fat sour cream and milk.
Real Simple JUNE 2001
Cut the cabbages into quarters and discard the cores. Finely shred the cabbages and carrots.
In a large bowl, whisk together the remaining ingredients. Add the shredded cabbages and carrots and toss to combine well. Season to taste with salt and freshly ground pepper.
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