Apple Slaw

2-2/3 cups diced, cored semi-tart Triple B apples (about 2-3 large)
4 cups packed, thinly sliced cabbage
2/3 cup light sour cream
¼ cup cider vinegar
4 tsp sugar
½ tsp salt
½ cup shredded, pared carrot
1/16 tsp pepper

In large bowl, stir first 5 ingredients until smooth. Add cabbage, apples and carrot; toss until well coated. Cover and refrigerate 1 hour before serving. Makes 8 servings.