1/2 cup (125 ml) mayonnaise

1/4 cup (60 ml) sour cream

2 tablespoons (30 ml) dill pickle juice

1 tablespoon (15 ml) sugar

6 cups (1.5 litres) thinly sliced green cabbage

2 green onions, thinly sliced

1 carrot, peeled and grated

1 dill pickle, grated

Salt and pepper

In a large bowl, combine the mayonnaise, sour cream, pickle juice, and sugar. Add the remaining ingredients and toss well. Season with salt and pepper.

Cover and refrigerate for at least 30 minutes or until ready to serve.

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