Shred vegetables: Shred the cabbage and carrot into thin strips.

Combine dressing: In a small bowl, whisk together the mayonnaise, sour cream, sugar, apple cider vinegar, Dijon mustard, salt, and pepper.

Toss: In a large bowl, combine the shredded vegetables with the dressing and toss until well coated.

Chill: Refrigerate the coleslaw for at least 30 minutes, or overnight, to allow the flavors to meld.

Serve: Serve chilled as a side dish for grilled meats or barbecue.

Tips:

For a spicier coleslaw, add a pinch of cayenne pepper or a dash of hot sauce to the dressing.

You can add other vegetables to your coleslaw, such as celery, red onion, or bell pepper.

For a sweeter coleslaw, increase the amount of sugar.

Serve the coleslaw with grilled hot dogs, hamburgers, or pulled pork.

Enjoy your crunchy and refreshing coleslaw!