3 stalks celery, thinly sliced
1 Tbsp. honey
1 Granny Smith apple, thinly sliced
1/3 c. mayonnaise
1 c. shredded red cabbage
Cut half of lemon in slices or wedges; set aside. Juice remaining half into large bowl. For slaw combine mayonnaise and honey with juice; reserve two tablespoons juice mixture. Stir celery, apple and cabbage into juice mixture in bowl. Serve. (Reserved juice mixture can be brushed on fish fillets.) Makes 4 servings.