1/4 cup apple cider vinegar

 2 tablespoons Dijon mustard

 2 tablespoons honey

 3/4 teaspoon salt

 1/4 teaspoon freshly ground pepper

 1/4 cup canola oil

 1 (16-oz.) packages shredded coleslaw mix

 4 green onions, sliced

 2 small Gala, chopped

1/2 cup slice almonds

Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking constantly until blended. Stir together coleslaw mix and next 3 ingredients in a large bowl; add vinegar mixture, tossing to coat.

Make ahead tip: You can prepare slaw up to a day ahead, omitting apples. Chop the apples. Combine 2 cups water and 3 Tbsp. lemon juice, and pour over apples. Cover and chill apples and slaw in two separate containers overnight. Drain apples, and stir apples into slaw just before serving. Then add almonds.

Enjoy!