Serve up this sweet and tangy slaw with sandwiches or wraps.
Shred cabbage with a sharp knife. Grate carrots; combine with cabbage in a large bowl.
In a small bowl, whisk together mayonnaise, sour cream, cider vinegar, sugar, celery seed, salt, and pepper. Add dressing to cabbage mixture, and toss to combine. Serve immediately, or store in the refrigerator for up to 2 days.