Summer Slaw


1 pound thinly sliced green cabbage
1 small red onion, chopped
1 green pepper, chopped
1 carrot, grated
4 tablespoons sour cream
3 tablespoons cider vinegar
2 teaspoons sugar
1 teaspoon salt
5 drops liquid hot-pepper sauce
salt and pepper, to taste


Combine vegetables in a large bowl. Blend remainder of ingredients in a small bowl for the dressing. If not serving immediately, refrigerate separately in two covered containers. Just before serving, blend dressing with slaw, and season to taste with salt and pepper. Can be made up to two days ahead.


Makes 4 servings.

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