Neely's Rainbow Slaw

• 3/4 cup mayonnaise
• 1/4 cup yellow mustard
• 1/2 teaspoon cayenne pepper
• 1/4 cup sugar
• 1/2 teaspoon celery seed
• 2 tablespoons apple cider vinegar
• Salt and freshly ground black pepper
• 1/2 green cabbage
• 1/2 red cabbage
• 2 medium carrots, peeled
• 1/2 red onion
• 1 sweet potato, peeled
• 1 large unpeeled Gala apple
• 1 large unpeeled Granny Smith apple

1. In a medium bowl, whisk together the mayonnaise, mustard, cayenne, sugar, celery seed, apple cider vinegar, and salt and black pepper, to taste, until thoroughly combined.
2. Reserve.
3. Using a large holed grater attachment for a food processor, grate the cabbage, carrots, red onion, sweet potato, and apples.
4. Remove to a large serving bowl and toss with the reserved dressing.
5. Cover with plastic wrap and refrigerate for at least 2 hours.

mayonnaise, yellow mustard, cayenne pepper, sugar, celery, apple cider vinegar, salt, green cabbage, red cabbage, carrots, red onion, sweet potato, apple, apple

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-rainbow-slaw-recipe.html (may not work)