There are two kinds of cole slaw served in Hungarian households. One is the oil and vinegar slaw that is usually served in Winter, and the other is this recipe for sour cream cole slaw that does not contain any oil. It is a light, refreshing slaw, creamy and zesty. A perfect salad to accompany a summer meal.

Regards, June Meyer.

• 1 cabbage head
• 1/2 small onion
• 2 Tbls. chopped green pepper
• good white vinegar
• 16 oz. real sour cream
• sugar
• salt and pepper
• Paprika

Slice cabbage head into slaw.
Place slaw into bowl.
Mince 1/2 small onion and add to bowl.
Add 2 Tbls. chopped green pepper.
Add 3 Tbl. white vinegar.
Add 16 oz. real sour cream.
Add 1 tsp. sugar.
Add Salt, about 1/2 tsp.

Wash hands and take off rings. Place your hands into the slaw, mix and squeeze the slaw so it makes some juice. This will make the slaw limp. Taste, add more salt if needed. Add more vinegar if more "bite" is wanted.
Sprinkle Paprika on top for beauty.

Refrigerate till serving time. Good the next day also.

Serves 4 to 6.