Killer Coleslaw by bookseller

Killer coleslaw that is dead easy. The only trick is to make it at least the night before; it gets spicier and better as it sits, and will last a good 10 days in the fridge.

1.5 pounds green cabbage, sliced thin (the bagged stuff is just fine)
1/2 cup mayo
1/2 cup sour cream
2 tablespoons mustard (good old Gulden's spicy brown is what you want here, no Dijon)
2 tablespoons cider vinegar
1 tablespoon lemon juice
1 tablespoon sugar
2 teaspoons prepared horseradish (the stuff you get in the fridge case at the supermarket -- you could probably use horseradish sauce if you can't find the regular stuff)
2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dry mustard powder


Mix up everything except the cabbage in a BIG bowl. Dump in the cabbage and use your hands to squish it all around, so that all of the cabbage (and if you're using the bagged stuff with carrot, that's cool) has been squished into the dressing. It will look a bit dry, but don't be fooled; the cabbage will give up a lot of liquid and it will get moister in the fridge overnight. Leftovers are great with crabcakes or on a corned beef sandwich.