Horseradish Coleslaw - By Emeril Lagasse

Ingredients

• 5 cups shredded green cabbage
• 5 cups shredded red cabbage
• 2 cups shredded carrots
• 1/4 cup finely chopped green onion
• 2 granny smith apples chopped julienne
• 2 teaspoons fresh lemon juice
• 1/4 cup sugar
• 1/2 cup cider vinegar
• 1 1/2 teaspoons salt
• 1 teaspoon fresh black pepper
• 1 cup mayonnaise
• 1/4 cup sour cream
• 6 tablespoons creamed horseradish
• 1 tablespoon grainy mustard

Directions

In a large mixing bowl add cabbage, onion, and carrots. In small bowl add apple to fresh lemon, and then add to cabbage mixture. In small bowl mix together vinegar, sugar, salt and pepper and whisk together until sugar is dissolved. Pour vinegar mixture over the cabbage and toss thoroughly, cover with plastic wrap and refrigerate for 20-30 minutes. In small bowl combine mayonnaise, horseradish, sour cream and mustard, add to cabbage mixture and refrigerate for at least 1 hour to overnight before serving.