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HOW TO PREP: Cut the cabbages in half and remove the core from each side. Cut each half in half again, and slice each resulting quarter into thin ribbons. Mix with grated carrots and apple match sticks in a large nonreactive bowl. In a separate bowl, whisk together mayonnaise, pickle juice or relish, Dijon mustard, apple cider vinegar and spicy garlic pepper sauce until well-combined. Pour the dressing over the cabbage mixture and toss until all ingredients are evenly coated. Season with salt and pepper to taste. Cover the slawwith plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. Before serving, toss the slaw again to ensure the dressing is evenly distrib uted. Adjust seasoning if necessary. TABASCO ARROW-CIRCLE-RIGHT For over five generations, the McIlhenny family has been crafting Tabasco sauce on Avery Island, Louisiana. Edmund McIlhenny planted his first pepper crop on the island in 1868. Shortly after, he bottled his first batch of hot sauce. By 1869, McIlhenny had introduced his Tabasco sauce to the market, securing a patent for the product in 1870. Today, it stands as arguably the most famous hot sauce in the world.

Stir the pickle juice with the cup of reserved potato water and drizzle this over the potato pieces, turning them gently to distribute it evenly. Let sit 10 minutes to absorb the liquid. Transfer the potatoes to a bowl and douse with sweet pickle juice, and set them aside to cool. As potatoes cool, make the dressing: To a large bowl, add mayonnaise, mustard, onion and pickle; whisk to combine. Add the potatoes to the dressing, along with the diced hard-boiled eggs and celery, if using. With a large rubber spatula, gently fold everything together until well-blended. Taste the salad and add salt, pepper and/or extra mayonnaise as needed. Cover the potato salad and chill for at least 2 hours, and up to overnight. Serve cold. Finish with a sprinkle of paprika. Potato salad will keep for 4 days in an airtight container.

Freshly ground black pepper 1 bunch green onion tops, chopped, for garnish

HOW TO PREP: Cut the cabbage in half and remove the core. Cut each half in half again, and slice each resulting quarter into thin ribbons. Mix with carrots in a large, nonreactive bowl. In a separate bowl, whisk together the remaining ingredients to make the dressing. Pour the dressing over the cabbage and toss. Season to taste. The coleslaw may be covered with plastic wrap and refrigerated for a few hours. Toss again before serving and garnish with green onion tops.

PICKLE SLAW Makes 6-8 servings

WHAT YOU WILL NEED: 1 small head green cabbage

CAJUN SLAW Makes 6 servings

1 small head red cabbage 2 carrots, peeled and grated 2 Granny Smith apples, peeled and cut into matchsticks ½ cup mayonnaise 3 tablespoons juice from a pickle jar, or of pickle relish 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 2 teaspoons Cajun Power Spicy Garlic Pepper Sauce Kosher salt Ground black pepper

WHAT YOU WILL NEED: 1 medium head green cabbage 2 medium carrots, peeled and grated ½ cup mayonnaise 1 tablespoon cane syrup 1 tablespoon Creole mustard 1 tablespoon cane vinegar or apple cider vinegar 1 teaspoon Tabasco, or to taste Kosher salt

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