In a small bowl, whisk together the lemon, garlic, horseradish or hot sauce, vinegars, mustard, and olive oil and set aside. Combine the cabbage, carrots, green onions, apple and radishes. Pour the dressing over the slaw and mix well. Season with salt and pepper, and refrigerate for at least 1 hour (overnight is best).
2 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage 2 whole carrots, shredded 1⁄2 cup green onions, chopped 1⁄2 cup apple, chopped 5-6 radishes, thinly sliced Juice of one fresh lemon Handful of chopped cilantro or parsley 1 tsp minced garlic 1⁄4 cup apple cider vinegar 2 tbsp red wine vinegar 1 tbsp grainy mustard 1⁄4 tsp horseradish or hot sauce (optional) 1⁄2 cup extra virgin olive oil 1 tsp celery seed Kosher salt and fresh ground pepper, to