An autumny coleslaw

Tonight, I made a(nother) Cook's Illustrated recipe - Hungarian Beef Stew, aka goulash. And it was yet another Cook's Illustrated recipe keeper. I opted to pair this rich beefy dish with some coleslaw - with an autumn flavor. My husband, who has quite vocally expressed his life-long dislike of coleslaw and of cabbage, loved it. Here's the recipe.

J's Autumn Coleslaw
(serves 4+)

3 C cabbage, shredded (about 1/4 of a large head or 1/2 of a small head)
1/4 C onion, finely chopped (about 1/2 medium onion)
1/4 C green bell pepper, finely chopped (about 1/4 large pepper)
1 large apple, cut into matchsticks (I used a Fuji apple)
1/4 C dried cranberries (aka craisins)
3 Tbsp lemon juice (juice of 1 lemon)
1/4 C mayonnaise
1/8 - 1/4 C sour cream
1/2 Tbsp honey
1/2 tsp coarse-grain mustard (I used Grey Poupon Harvest Coarse Ground Mustard)
1/2 tsp kosher salt
1/2 - 3/4 tsp celery seed
1/2 tsp freshly ground black pepper
1 Tbsp apple cider vinegar

Combine the cabbage, onion, and green bell pepper.
Combine the apple and dried cranberries, then toss with lemon juice.
Add apple mixture to cabbage mixture.
Whisk together mayonnaise, sour cream, honey, mustard, salt, celery seed, and pepper.
Add dressing to cabbage-apple mixture, and toss to combine.
Drizzle apple cider vinegar over coleslaw mixture and toss to combine.
Refrigerate for at least 1 hour before serving, to give the flavors time to meld.