Pink Cole Slaw - cooking recipe

Ingredients

1 medium head cabbage
1 small fresh beet, peeled and finely shredded
1 small onion, finely grated
2 to 3 carrots, coarsely shredded
1 tsp. sugar
1 tsp. salt
3/4 c. mayonnaise
3/4 c. sour cream
2 Tbsp. lemon juice
1/8 tsp. pepper

Preparation

Quarter and core cabbage.
Slice into thin slivers.
Place in large bowl.
Cover with ice water.
Refrigerate one hour.
Drain well.
Add beet, onion, carrots, sugar and salt to drained cabbage.
Toss.
Combine mayonnaise, sour cream, lemon juice and pepper in small bowl.
Stir well.
Pour over cabbage mixture. Toss to coat vegetables.
Cover.
Refrigerate several hours. Makes 10 to 12 servings.