Apple,cabbage and Carrot Slaw

This colorful slaw is part of a menu for an "Open House Buffet for 12" that appeared in a December 1985 issue of Bon Appetit magazine.

• Ready In: 45 mins
• Serves: 12

Ingredients

• 1 1⁄2 lbs red cabbage, finely shredded
• 1 1⁄2 lbs green cabbage, finely shredded
• 1 1⁄2 lbs golden delicious apples, cored and diced
• 4  large carrots, shredded
• 2  large green bell peppers, seeded and finely diced
• 1  medium red onion, peeled and finely diced
• 1 1⁄2 cups mayonnaise
• 1  cup walnuts, toasted
• 1⁄2 cup creme fraiche or 1⁄2 cup sour cream
• 1⁄4 cup  minced fresh dill or 1  tablespoon dried dill
• 2  tablespoons dry mustard
• 2  tablespoons honey
• 2  tablespoons white wine vinegar
• 1⁄4 teaspoon fresh ground pepper
• 6  green onions, white ends thinly sliced to make brooms

Directions

1. Combine cabbages,apples,carrots,bell peppers and red onion in large bowl.
2. Blend mayonnaise,1/4 Celsius walnuts,creme fraiche,dill,mustard, honey,vinegar and pepper in processor until smooth; toss with cabbage mixture.
3. Cover and refrigerate at least 2 and up to 8 hours.
4. Just before serving, sprinkle slaw with remaining walnuts and garnish with green onions.