Tangy Apple Coleslaw Recipe

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1/3 cup apple cider vinegar
• 3 tablespoons sugar
• 3 tablespoons honey
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon mustard powder
• 1/2 teaspoon poppy seeds
• 1 large head green cabbage (about 3 1/2 pounds), finely shredded on a mandoline or by hand
• 1 large carrot, peeled and grated on the large holes of a box grater
• 2 Granny Smith apples, peeled, cored, and grated on the large holes of a box grater
• 2/3 cup sugar
• 1/3 cup kosher salt

1. Whisk together sour cream, mayonnaise, sugar, honey, black pepper, mustard powder, and poppy seeds in small bowl.
2. Combine cabbage, carrot, and apple in a large bowl. Sprinkle with sugar and salt and toss to combine. Let stand five minutes, then transfer to a large colander and rinse thoroughly under cold running water.
3. Transfer vegetables to a salad spinner and spin dry. Alternatively, transfer to a large rimmed baking sheet lined with a triple layer of paper towels or a clean kitchen towel and blot mixture dry with more towels. Return to large bowl.
4. Pour dressing over vegetables and toss to coat. Adjust seasoning to taste with salt, pepper, and/or sugar.

sour cream, mayonnaise, apple cider vinegar, sugar, honey, freshly ground black pepper, mustard powder, poppy seeds, green cabbage, carrot, apples, sugar, kosher salt

Taken from www.seriouseats.com/recipes/2014/06/tangy-apple-coleslaw-recipe.html (may not work)