This Red Slaw marinates overnight, but the result is well worth the wait.
Combine first 5 ingredients in a large bowl; toss well to coat. Place 3 to 4 heavy plates on top of cabbage mixture to weigh down; wrap tightly with plastic wrap. Refrigerate 8 hours or overnight.
Drain liquid from cabbage mixture. Stir in mayonnaise and apple.
Marcus', Hamilton Princess, Bermuda