Begin by finely shredding about 6 cups of green cabbage using a sharp knife or a mandoline for even pieces. Place the shredded cabbage into a large mixing bowl.

Core and dice 2-3 Honeycrisp or Fuji apples into small, bite-sized pieces, leaving the skins on. Add the diced apples directly to the cabbage in the mixing bowl.

Sprinkle in a generous handful of dried cranberries. If incorporating, also add chopped walnuts or pecans for extra crunch. Gently mix these ingredients.

In a separate bowl, combine 1 cup of mayonnaise, 2 tablespoons of apple cider vinegar, 1-2 tablespoons of honey (or maple syrup), 1 tablespoon of Dijon mustard, and half a teaspoon of celery seeds. Whisk until smooth.

Pour the creamy dressing over the cabbage mixture, using a spatula to gently toss everything together.

Cover the bowl and refrigerate the coleslaw for at least 30 minutes, aiming for 1 hour to allow flavors to meld.

Before serving, taste and adjust seasoning with more salt, pepper, or vinegar if needed, then serve chilled.