Creamy Cabbage Slaw

1 (3-pound) head of green cabbage, cored and shredded
4 carrots, pared and shredded
1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons lemon juice
2 teaspoons dry mustard
1 teaspoon celery seed
Salt and black pepper, to taste

In large mixing bowl toss together cabbage and carrots.

In small bowl, stir together remaining ingredients; stir to blend well. Taste for seasoning and adjust. Pour dressing over slaw mixture; toss well.

Cover and refrigerate for several hours or overnight, stirring occasionally.

Servings: 8
Source: National Pork Board