In a bowl, mix together sour cream, mayonnaise, vinegar, sugar and salt until thoroughly combined. Set aside.
In a large mixing bowl, combine the two cabbages, celery and carrot. Add dressing and toss through. Cover and refrigerate for two hours or until chilled.
Notes
A food processor with a shredding blade will make this the fastest salad in the world to make. But if you don't have such an appliance, a good kitchen knife will do just as good a job, though a little slower!
This is a salad that actually benefits from sitting around soaking in the dressing. Coleslaw the next day is almost always better than same-day coleslaw.
Don't be concerned if the dressing goes pink after a couple of hours it's just the colour from the red cabbage seeping out.
There's a reason that coleslaw is considered a classic salad as not only does it taste fantastic, is full of very-good-for-you cabbage, and it goes with everything! Perfect with barbecued meat!