Sufra Dayma: Creamy Potato coleslaw By Moushira Abdel-Malek Serves 4 -- 6 Ingredients: 500 gms large potatoes 1 small Korean cabbage 1 cup grated carrots 1/2 cup celery head (finely chopped) 1 white sweet onion (finely chopped) Dressing: 1/2 cup sour cream 1/4 cup salad cream 1 tsp Dijon mustard 1 tsp white vinegar 1 tbsp sugar Salt + pepper Method: Peel potatoes. Cook in plenty salted boiling water until tender. Drain. Allow to cool then dice as small as possible. Wash and drain cabbage. Finely shred and put into bowl. Add potatoes, carrots, celery and onion. Mix all dressing ingredients until combined well. Pour over vegetable mixture and toss well to mix. Serve as a snack or as a side dish.