Finely shred the green cabbage using a knife or mandoline, aiming for strips about 1/8 inch thick. Transfer to a large mixing bowl.

Core and dice your choice of apples into bite-sized pieces and add to the bowl with the shredded cabbage.

Incorporate the dried cranberries and any coarsely chopped walnuts or pecans into the mixture. Gently fold together.

Finely chop fresh parsley and sprinkle over the cabbage mixture; gently combine with other ingredients.

In a separate bowl, whisk together mayonnaise, apple cider vinegar, honey, and Dijon mustard until smooth.

Stir in celery seeds, salt, and black pepper to the dressing, adjusting seasoning to your taste.

Pour the dressing over the cabbage mixture and toss gently until evenly coated.

Cover and refrigerate for at least 30 minutes to chill and allow flavors to meld.

Before serving, taste and adjust seasoning if necessary, then serve chilled.