1,6 cups (5 litre) diced green cabbage

2 cups (500 ml) diced red cabbage

1 tablespoon (15 ml) coarse salt

3 tablespoons (45 ml) sugar

2 green onions, finely chopped

2 carrots, peeled and grated

1/4 cup (60 ml) mayonnaise

1/4 cup (60 ml) sour cream

3 tablespoons (45 ml) rice vinegar

1 tablespoon (15 ml) whole-grain mustard

1/2 teaspoon (2.5 ml) celery salt

Pepper

In a colander, toss the cabbage with the salt and sugar. Place over a bowl, cover, and let rest for 4 hours in the refrigerator. Rinse and drain with a salad spinner.

In a large bowl, combine the remaining ingredients with the cabbage. Season with pepper.

Refrigerate until ready to serve.

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