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Slice both the red and green cabbages into thin slices, or grate if desired, and place in a large bowl. The amount of the other ingredients is largely subjective depending on the cook's taste. I mix in the mayo well before adding the other ingredients and I tend to like my slaw pretty spicy so I will use quite a bit of pepper sauce and cajun spice. I don't have a particular favorite in the pepper sauce category so feel free to experiment. For the cajun spice I prefer LePaks, but it is difficult to find. If you have a restaurant supply house nearby they will usually offer LePaks.