Pickleback Slaw

• 1 small head green cabbage
• 1 small head red cabbage
• 2 carrots, peeled and grated
• 2 tart apples, like Granny Smith, peeled and cut into matchsticks
• 1/2 cup mayonnaise, preferably homemade or Hellmanns
• 3 tablespoons juice from a pickle jar, or of pickle relish
• 1 tablespoon Dijon mustard
• 1 tablespoon cider vinegar
• 2 teaspoons pepper sauce, like Franks, or to taste
• Kosher salt
• Ground black pepper

1. Cut the cabbages in half and remove the core from each side.
2. Cut each half in half and slice each resulting quarter into thin ribbons.
3. Mix with carrots and apples in a large nonreactive bowl.
4. In a separate bowl, whisk together the remaining ingredients.
5. Pour the dressing over the cabbage and toss.
6. Season to taste.
7. The coleslaw may be covered with plastic wrap and refrigerated.
8. Toss again before serving.

green cabbage, head red cabbage, carrots, tart apples, mayonnaise, pickle, mustard, cider vinegar, pepper sauce, kosher salt, ground black pepper

Taken from cooking.nytimes.com/recipes/1016256 (may not work)