Cumin Coleslaw

Ingredients:

• 4 cups shredded white cabbage
• 2 cups shredded red cabbage
• Half a sweet onion, thinly sliced
• 2 carrots, grated
• 0.5 cup mayonnaise
• 0.5 cup sour cream
• 1 teaspoon Dijon mustard
• 3 tablespoons of apple cider vinegar
• 2 tsp cumin
• 1 tbsp mustard seeds

Preparation:

1. In a large bowl, combine the mayonnaise, sour cream, mustard, and vinegar. In a dry skillet over medium heat, toast the cumin and mustard seeds until fragrant, 2-3 minutes. Add the seeds to the dressing, season with salt and pepper, and toss well.
2. Add the white and red cabbage, onion, and carrots and mix thoroughly to coat and soften the cabbage. Cover and let sit for at least 10-15 minutes, or store in the refrigerator for up to 2 days.