1 head of green cabbage
1/2 cup of rice vinegar or Asian salad dressing
2 tbsp sesame oil
2 tbsp dijon mustard
1 small tub of low fat sour cream
1 tsp sugar
1 tsp salt
1 tbsp mild paprika
6 carrots, peeled and shredded (optional)
1. Dice cabbage into thin strips, not more than 2 inches long. Add to a large bowl with carrots (optional).
2. Add the sour cream, mustard, rice vinegar, sesame oil, sugar, salt and paprika.
3. Mix thoroughly, covering all the cabbage with dressing
4. Can be served right away but tastes best after stored in the fridge for 1 day