1/4 cup sour cream
1/4 cup mayonnaise (prefer Dukes brand ) not available in all parts of the Country 
3 tablespoons sweet pickle relish and/or sweet salad cubes (Mt. Olive) brand pickles
1 tablespoon white granulated sugar
1 tablespoon distilled white vinegar
1/4 teaspoon mustard powder or prepared mustard
1/4 teaspoon white pepper or fresh ground black pepper corns (Tellicherry)
1/2 teaspoon celery seed (not celery salt)
1/4 teaspoon Kosher or Sea salt
1 pound green cabbage (about half a medium cabbage), cored and thinly sliced
1 large carrot, peeled and thinly sliced
1/2 bell pepper, green, red, yellow, or orange, your choice, cored and thinly sliced
1/2 medium onion, thinly sliced

Add first nine (9) ingredients (dressing mix) to a medium sized mixing bowl and thoroughly mix setting aside.  Using a food processor, thinly slice cabbage, carrot, bell pepper and onion.  Add vegetable mixture to the dressing mix thoroughly mixing.  Place Deli Slaw into a sealed container and cool in refrigerator overnight; gets better with age.  This slaw is creamy, slightly sweet and sour, wet but not too runny.   Recipe adapted from this website. 

YIELD:  8 servings.

I substituted fresh ground black pepper corns (Tellicherry) for the white pepper since I couldn't put my hands on it quick enough and also left out the mustard.  When I set the food processor up, I used a grating blade instead of the slicing and had to start over again.  Luckily, the recipe used only 1/2 of the cabbage, bell pepper and onion so not too much wasted money wise!  The slaw was great on  the pulled pork sandwiches that I also did on 06-20-12.  I show a lemon in the pix but that was for my BBQ sauce; my bad.  I think my biorhythms was off since I could have used a slicing blade that produced much thinner slices but that is the way it goes sometimes.....grin if you must!   Click on thumbnail sequence pixs for a larger view:

Web posted by Bill aka Mickey Porter on 06-16-12 with pixs on 06-21-12.

LEAVING ON A SPIRITUAL NOTE