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SMix a dressing from the sour cream, mayonnaise, balsamic, sugar and salt and pepper.
Finely chop/shred the green cabbage and the carrots and mix it together in a large bowl.
Pour the dressing in the cabbage/carrot mixture and mix it well. Add more salt, pepper and sugar if you prefer.
Leave the coleslaw in the fridge for a couple of hours before serving.
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