In large mixing bowl stir together cabbage, carrots, and apple or pear; set side.
For dressing, in screw-top jar combine salad oil, mustard, lemon juice, honey, and garlic. Cover and shake well. Pour over the cabbage mixture; toss lightly to coat. Cover and refrigerate for 2 to 24 hours.
Sprinkle the slaw with peanuts or cashews before serving. Makes 8 servings.