Tangy Coleslaw

Serving: 8


Ingredients
1 large head green cabbage, sliced into thin strips or shredded
3/4 cup cider vinegar
1/2 cup mayonnaise
1/2 cup sour cream
1/2 teaspoon fennel seeds
1/2 teaspoon celery seeds


Directions
1. Place sliced or shredded cabbage in large bowl.
2. In a small bowl, mix other ingredients together with a whisk until well blended and smooth.
3. Pour vinegar mixture over cabbage, and gently toss until all cabbage is thoroughly coated. Cover bowl tightly with plastic wrap and refrigerate for at least 4 hours or as long as overnight.

*NOTE: To avoid a sweet slaw, use mayonnaise instead of salad dressing.