In a small bowl, whisk together the dressing ingredients and set aside.
Cut the apples into quarters and remove the core. Shred the apples in your food processor. Drain the shredded apples well. I put them in a colander in the sink, place a piece of plastic wrap on top, and squeeze down with a heavy juice bottle.
Place shredded apples in a large bowl and mix well with the lemon juice. Add remaining slaw ingredients and combine well. Add the poppy seed dressing and stir until evenly coated. (I use a rubber spatula.)
NOTE: This loses its crunchiness after about 36 hours, so I recommend you make just as much as will be eaten in a day.
