Coleslaw

1/2 head of cabbage
1 medium carrot (about 1/4 cup)
1 tbsp minced onion

3/4 c mayonnaise
1/4 c sour cream

Chop cabbage into chunks and run through your food processor, or chop fine. Combine cabbage, carrots, and onion and toss well.

Combine all of the remaining ingredients in a large bowl, whisk well. Pour the dressing over the coleslaw and turn to coat well.

Cover and refrigerate for at least 4 hours before serving to allow the cabbage to soak up the marinade. Overnight is best.