Carrot Salad - cooking recipe

Ingredients

1/2 small head red cabbage
2 to 3 large carrots
raisins to taste
1/2 c. mayonnaise
2 Tbsp. sour cream
1 tsp. sugar (optional)

Preparation

Chop cabbage fine.
Grate carrots.
Combine cabbage, carrots and raisins.
In a small bowl, combine mayonnaise with sour cream and sugar.
Blend with carrot mixture.
Refrigerate until thoroughly chilled and flavors have blended, at least 4 hours. Salad keeps for about a week.
Makes 2 to 3 cups.