Zesty Cole Slaw

Not sure if it is old age or what, but recently I have tried to stay away from bland old fashion foods and recipes.  I keep looking for thing that have zip. Case in point is this Cole Slaw.  I started with a basic recipe and added things for my taste.  Let me know what you think.  You should make this slaw the day before and let it stand in the refrigerator over night.  I has a little zip, but I am not sure why.  Is it the onions, the dry mustard or the apple cider vinegar?  You tell me, but it works.

Ingredients

• 3/4 head Green Cabbage, finely shredded
• 1/4 to 1/3 head Red Cabbage, finely shredded
• 2 large Carrots, finely shredded
• 3/4 cup Best Quality Mayonnaise
• 2 TB Sour Cream
• 2 Tb grated Red or other Sweet Onion
• 2 TB Sugar, or to taste (2 TB works for me)
• 2 TB Apple Cider Vinegar
• 1 TB Dry Mustard
• 2 Teas. Celery Salt
• Salt and Pepper to taste

Procedure

• Combine the cabbage and carrots in large bowl.
• Wisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt and pepper in a bowl.
• Add the cabbage and combine.  
• Taste for seasoning, add more salt, pepper or sugar to taste.  Actually, I do this step after the slaw has been resting the the frigerator over night.  However, the above recipe needed nothing more.
• Serve chilled.