Apple Orchard Coleslaw

2/3 cup sour cream
1/3 cup mayonnaise
1/3 cup unsweetened apple butter
2 tablespoons cider vinegar
1 teaspoon caraway seeds, crushed (opt.)
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
5 cups shredded green cabbage
2 medium granny smith apples, peel, core and shred
3 medium carrots, shredded
2 scallions, fine chopped

In large bowl, stir the sour cream, mayonnaise, apple butter, vinegar, caraway seeds, salt and pepper until smooth.

Add cabbage, apples, carrots and scallions, and toss well.

Cover and refrigerate fore at least 1 hour before serving. If you wish, can use nonfat sour cream and reduced fat mayonnaise.

Serves 8.