Pickleback Slaw

cooking.nytimes.com

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

½ cup mayonnaise, preferably homemade or Hellmann’s

3 tablespoons juice from a pickle jar, or of pickle relish

1 tablespoon Dijon mustard

1 tablespoon cider vinegar

2 teaspoons pepper sauce, like Frank’s, or to taste

Kosher salt

Ground black pepper

Directions at cooking.nytimes.com

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