To make a classic cole slaw, toss together 6 cups shredded cabbage, 2 cups julienned carrots, 2 tablespoons Dijon mustard, 2/3 cup mayonnaise and 2 tablespoons white wine vinegar. Season the mixture with fresh ground pepper and coarse salt to taste. Refrigerate the cole slaw until chilled, then serve. This simple recipe yields 4 cups of cole slaw and can be prepared with red or green cabbage, or a combination of both.
Alternately, to make a classic creamy cole slaw, prepare a dressing of 1/2 cup mayonnaise, 1/4 cup sour cream and 1 tablespoon Dijon mustard. Flavor with 1 tablespoon cider vinegar, 1 tablespoon fresh squeezed lemon juice, 1 tablespoon sugar and 1 teaspoon coarse salt. Refrigerate the dressing to chill.
Shred 1 small head, about 1 3/4 pounds, of green cabbage into fine pieces, and cut 2 medium carrots into 1/8-inch thick matchstick slivers. Combine the cabbage and carrots with one small coarsely grated onion, if desired. Pour the prepared dressing over the slaw, cover, and chill the mixture for one to two hours, until it begins to soften.
Toss the cole slaw before serving to redistribute the dressing. This classic creamy cole slaw lasts for up to two days when refrigerated and serves eight.