This fresh-tasting slaw combines Granny Smith apples with the traditional cabbage. Grapes and a light poppy seed dressing sweeten it up.
In a small bowl, stir together mayonnaise, honey, and poppy seeds. Set aside.
In a large salad bowl, combine apples and lemon juice; toss to combine. Stir in cabbage, grapes, and celery. Pour dressing over mixture; toss gently to coat. Cover with plastic wrap or foil and chill in the refrigerator for 1 to 24 hours before serving.
To make ahead: Prepare as directed; cover and refrigerate for up to 24 hours.