3 C. finely shredded red cabbage 1 celery rib, thinly sliced 1 medium orange, peeled, sectioned and cut into bite-size pieces 4 green onions, chopped 3 T. orange juice 1 T. olive oil 1 T. honey 2 tsp. poppy seeds 1 tsp. Dijon mustard 1/4 tsp. salt 1/4 tsp. pepper
In a large bowl, combine the red cabbage, celery, orange and onions. In a small bowl, whisk the remaining ingredients. Pour over coleslaw and toss to coat. Refrigerate until serving. Yield: 6 servings.