Docks Coleslaw

• 1/2 green apple, peeled and cored
• 1/2 green bell pepper, seeds removed
• 1 stalk celery, coarsely chopped
• 1/4 cup cider vinegar
• 1 1/2 tablespoons sugar
• 1 teaspoon celery seed
• 1 teaspoon caraway seed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt
• 1 cups mayonnaise (preferably homemade)
• 1/2 cup buttermilk
• 1 medium (about 2 1/2 pounds) green cabbage, quartered, cored and very finely sliced
• 1 1/2 cups shredded red cabbage
• 1 carrot, shredded

1. In the bowl of a food processor, combine the apple, bell pepper and celery and pulse until very finely chopped.
2. Transfer to a nonreactive bowl and add the vinegar, sugar, celery seed, caraway seed, garlic powder, onion powder, pepper and salt.
3. Stir to combine, and let stand 10 minutes.
4. Stir in mayonnaise and buttermilk and refrigerate 1 hour.
5. Add the green cabbage, red cabbage and carrot and toss.
6. (The slaw is best if made and refrigerated at least 1 hour before serving.)

green apple, green bell pepper, celery, cider vinegar, sugar, celery, caraway seed, garlic, onion powder, freshly ground black pepper, kosher salt, mayonnaise, buttermilk, green cabbage, shredded red cabbage, carrot

Taken from cooking.nytimes.com/recipes/5752 (may not work)