This coleslaw makes a great topping for my Down South Barbeque  when served on a bun.

First shred enough cabbage to make four cups and enough carrots to make 1/2 cup.  Combine and set aside.

CS1

For the dressing combine 1/2 cup each of sour cream and mayonnaise,  1/4 cup each of vinegar and sugar, and 1/2 teaspoon each of celery seed (NOT celery salt) and onion powder.  Mix well.

CS2

Pour over the cabbage mixture and stir thoroughly.

CS3

Refrigerate for two hours then stir again.  Keep refrigerated until ready to serve.  For a low sodium coleslaw use low sodium mayonnaise.