Best Ever Coleslaw With Horseradish Cream

This is an Emeril recipe.. the horseradish and the apple truly do "Kick it up a notch"

• Ready In: 30 mins
• Serves: 8-10
• Yields: 1 bowl

Ingredients

• 5  cups  shredded green cabbage
• 5  cups  shredded red cabbage
• 2  cups  shredded carrots
• 1⁄4 cup  finely sliced green onion
• 2  granny smith apples, peeled, cored, and cut into 1/4-inch cubes
• 2  teaspoons fresh lemon juice
• 1⁄4 cup  plus 1 tablespoon sugar
• 1⁄2 cup cider vinegar
• 1 1⁄2 teaspoons salt
• 1  teaspoon fresh ground black pepper
• 1  cup mayonnaise
• 1⁄4 cup sour cream
• 3  tablespoons  freshly grated horseradish or 6  tablespoons  prepared horseradish
• 1  tablespoon creole mustard or 1  tablespoon  other  coarse grain mustard

Directions

1. In a large mixing bowl, combine the green and red cabbages, carrots, and green onions. In a small bowl, toss the cubed apples with the lemon juice and add to the cabbage mixture.
2. In a small mixing bowl, combine the sugar, vinegar, salt, and pepper and whisk until the sugar is dissolved. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and refrigerate for 20 to 30 minutes.
3. In a small bowl, combine the mayonnaise, sour cream, horseradish, and mustard and stir to combine. Add to the coleslaw and toss to combine thoroughly. Cover and refrigerate for at least 1 hour or overnight before serving.