4½cupsthinly sliced red apples, cut into bite-sized pieces
3cupsfinely shredded green cabbage
3tablespoonsfreshly squeezed lemon juice
1tablespoongranulated white sugar
⅛teaspoonfreshly ground black pepper
Place the apples and cabbage in a large bowl or plastic portable container with a lid. In a medium bowl, whisk together the dressing ingredients until combined well. Add to the slaw in the larger bowl and toss well to combine. Cover and refrigerate at least 1 hour before serving.