1/4 c. dairy sour cream
2 tbsp. mayonnaise or salad dressing
1/4 tsp. seasoned salt
1/4 tsp. dry mustard
Dash of pepper
1/4 med. head green cabbage, finely chopped or shredded (about 2 c.)
1/2 sm. onion, chopped (about 2 tbsp.)
Paprika or dried dill weed

Mix sour cream, mayonnaise, seasoned salt, mustard and pepper; toss with cabbage and onion. Sprinkle with paprika. About 4 servings.

NOTE: To chop cabbage and onion in blender, cut cabbage into 2-inch pieces and onion into halves. Place cabbage and onion in blender container; add enough water to cover. Cover and blend on high speed until desired size; drain completely

APPLE-CHEESE COLESLAW: Omit mustard, pepper and onion. Toss 1 tart apple, chopped, and 1/4 cup crumbled blue cheese with the cabbage.

GREEN PEA COLESLAW: Rinse 1 (10 ounce) package frozen green peas under running cold water to separate; drain. Sprinkle peas with 1/4 teaspoon salt; toss with the cabbage.

HERBED COLESLAW: Omit mustard and pepper; mix in 1/2 teaspoon celery seed and 1/4 teaspoon dried chervil leaves.

PINEAPPLE-MARSHMALLOW COLESLAW: Omit onion; toss 1 (8 1/4 oz.) can pineapple chunks, drained, 1/2 cup miniature marshmallows and 1 1/2 teaspoons lemon juice with the cabbage.

RED CABBAGE COLESLAW: Substitute 1 cup red cabbage for 1 cup of the green cabbage.