In a small bowl, whisk apple cider with brown sugar, salt and pepper. Slowly drizzle in vegetable oil, whisking constantly until emulsified. Set aside.
Using a vegetable peeler, scrape carrots and zucchini into long ribbons, and combine in a large bowl with the cabbage, celery and green beans. Toss coleslaw with dressing and let stand at room temperature for 15 minutes.
Tip: To blanch beans, simply drop in a pan of boiling salted water for about 3 minutes. Drain in a colander and rinse with cold water. Drain again. Also, you could substitute green cabbage for the red in this recipe, or use a mixture of both.