- 1/2 cup mayonnaise
- 2 tablespoons sour cream
- 1 teaspoon white vinegar
- 1/4 teaspoon salt
- 2 teaspoons sugar
- 1 (10-ounce) bag finely shredded cabbage
- 1 cup finely chopped fresh flat-leaf parsley
- 1/2 cup finely chopped scallion
In a large bowl, combine mayonnaise, sour cream, vinegar, salt and sugar. Add cabbage, parsley and scallions and toss to combine.
Serve immediately. Slaw can be refrigerated for up to 1 day.