Ron, I made the TSR recipe last weekend for a small group and they loved it.
The following is also very good. I use a high-quality mustard that's a little sweet and not too strong:
Big Bob Gibson Mustard Slaw
Serves 20
Choose a cabbage with fresh, crisp, firmly packed leaves; the head should be heavy for its size.
2 medium heads green cabbage (about 4 pounds each), cored and shredded
1 large white onion, shredded
1 green bell pepper, seeded, deveined, and shredded
1 large carrot, peeled and shredded
1 large rib celery, shredded
3/4 cup apple-cider vinegar
3/4 cup prepared yellow mustard
1/2 cup ketchup
1/2 cup sour cream
1/4 cup mayonnaise
1 tablespoon coarse salt
1/2 teaspoon cayenne pepper
1 1/4 cups sugar, or to taste
1. In a large bowl, place cabbage, onion, bell pepper, carrot, and celery. Mix to combine.
2. In a small saucepan, combine vinegar, mustard, ketchup, sour cream, mayonnaise, salt, and cayenne pepper. Bring to a boil, whisking frequently. Pour over cabbage mixture. Add sugar, and stir to combine. Cover with plastic wrap, and chill.