Cole Slaw: An oldie but goodie use for cabbage

I have been on a cabbage kick for several weeks now and Steve was getting a little sick of it. (I have the poor dear at least try all of these recipes. He is not a vegetarian so he is not always thrilled with the results, though he is often surprised at how much he likes the "hamster food".) 
So, as I ease myself away from the cabbage, I thought I'd make one more dish that was sort of an All-American comfort food. Most people think of Cole Slaw as a US invention, but there are mentions of dressed raw cabbage side dishes as far back as ancient Rome. 

 Food historians generally agree the term "cole slaw" is of Dutch origin.

Regardless of the history, the recipe I use is a pretty straightforward one, though there are lots of regional variations. I knew a woman from North Carolina who used ketchup and vinegar in her slaw and a man I know uses eggs and some really spicy spices in his slaw.
Some folks just chop their cabbage and carrots roughly, I choose to grate mine on a cheese grater. Play with it and see what you like the best. The dressing (and I wish I could remember where I got this recipe so I could give credit where credit is due, but I got it decades ago and it has been popular wherever I have served it) is what really makes it for me with this version, the rest is just a matter of taste.

Cole Slaw

1 head of green cabbage, finely shredded
2 large carrots, finely shredded
3/4 cup of mayonnaise
2 tablespoons of sour cream
2 tablespoons of grated onion
4 tablespoons of sugar
2 tablespoons of apple cider vinegar
1 tablespoon of brown mustard
2 teaspoons of celery salt
Black pepper to taste

• Combine the cabbage and carrots in a large bowl.
• Whisk together the mayonnaise, the sour cream, the onion, the sugar, the vinegar, the mustard, the celery salt and the pepper in another bowl, and then add the dressing to the cabbage and the carrots.
• Mix everything well to combine. Serve it cold.

Vegetarian.