Creamy Coleslaw

Serves 6 to 8

1 small head of green cabbage, cleaned, cored, and cut into slivers
1 large carrot, trimmed, peeled, and grated
1 medium-size green bell pepper, stemmed, seeded, and grated
1 cup prepared mayonnaise, preferably Hellmann's
½ cup corn oil
½ cup sour cream
2 tablespoons heavy cream
1 teaspoon caraway seeds
Salt and freshly ground pepper, to taste


1. Put the cabbage slivers, grated carrot, and green pepper together in a large bowl.
2. Combine the remaining ingredients with salt and pepper in a small bowl and whisk together well. Pour over the cabbage mixture, stir, cover, and chill for at least 4 hours before serving.
3. Allow the slaw to return to room temperature before serving.