Honeycrisp Apple Slaw

4 Tbsp. olive oil
3 Tbsp. apple cider vinegar
2 Tbsp. honey
2 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper

2 cups shredded cabbage
1 cup shredded carrots
1/2 cup chopped pecans
1/4 cup red onion, diced
2 Honeycrisp apples, cored and chopped into bite-sized cubes

In a small bowl whisk together the oil, vinegar and honey. Stir in celery seed, salt and pepper.

In a large bowl combine cabbage, carrots, pecans, red onion and apples. Add dressing, toss and serve. If preparing ahead of time, make slaw without the apples and refrigerate until about one-half hour before serving, then stir apples in. Adding the apples just before serving allows them to maintain their light color and crispness.

Makes 12 servings (about 1/2 cup each)
WW Points per serving: 3