3 cups shredded green cabbage
1 carrot, finely grated (squeeze out all excess moisture with hands)
1 cup chopped apple
1/4-1/2 teaspoon celery seed
black pepper (to taste)
1 tablespoon sugar (or Splenda sugar substitute)
1/4 teaspoon salt
3 tablespoons cider vinegar
1 tablespoon vegetable oil
1 In a medium bowl combine all slaw ingredients.
2 In a small bowl whisk together all dressing ingredients until well blended; pour over the cabbage mixture; toss well to combine.
3 Refrigerate for 2 hours or more before serving.