Step 1

Julienne the white cabbage and the 2 carrots using a mandoline, so you have fine, even, strips. Place in a large bowl.

Step 2

Carefully grate (shred) the quarter of an onion using a grater and add the onion to the bowl.

Step 3

Add the cup (240g) of mayonnaise, 3 tbsp sour cream, 1 tbsp white wine vinegar, 1/2 tsp salt, 2 tsp sugar, 1/8 tsp mustard powder and the pinch of white pepper.

Step 4

Stir everything together until thoroughly combined.

Step 5

Serve immediately, or cover and refrigerate until needed (up to 2-3 days).