SERVES: 8 to 10
5 cups shredded green cabbage
5 cups shredded red cabbage
1 cup shredded carrots
1 cup coarsely chopped purple onion
2 Granny Smith apples, cored, cut into 1/4-inch cubes
2 teaspoons lemon juice
1/2 cup cider vinegar
4 teaspoons Texas Gourmet’s Jalapeno Kiwi Jelly
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon Creole mustard or other coarse-grained mustard
Combine the green and red cabbages, carrots, and purple onion in a large mixing bowl. In a separate bowl, toss the cubed apples with the lemon juice and add to the cabbage mixture.
In a small mixing bowl, combine the vinegar, jelly, salt, and pepper and whisk until the ingredients are well blended. Pour the seasoned vinegar mixture over the cabbage mixture and toss to thoroughly combine. Cover with plastic wrap and transfer to the refrigerator for 20 to 30 minutes.
In a small bowl, combine the mayonnaise, sour cream, and mustard and stir to combine. Add the mayonnaise mixture to the coleslaw and toss to thoroughly combine. Cover and refrigerate for at least 1 hour and up to overnight before serving.