1 1/2 lbs. green cabbage, shredded
1 tsp. salt
2/3 c. sugar
1 c. cultured sour cream
1/3 c. vinegar
1 c. slivered almonds, toasted in butter (optional)

Place shredded cabbage in covered dish and refrigerate for several hours. Mix ingredients in order given 30 minutes before serving. Chill and serve. I like to top the slaw with almonds just before serving.