Slice the Cabbage: Remove the outer leaves and core from a medium head of cabbage. Finely slice the cabbage and add it to a large mixing bowl.

Prepare the Apples: Core and slice the apples into quarters or cubes. Add them to the bowl with the cabbage.

Toast the Nuts: In a skillet, add olive oil and warm for 30 seconds. Add the walnuts or pecans, stirring for about 5 minutes until fragrant.

Make the Dressing: In a jar, combine the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Shake until emulsified.

Assemble the Salad: Sprinkle half of the Parmesan over the mixture, drizzle with dressing, and toss gently. Let rest for 10 minutes.

Final Touches: Garnish with remaining Parmesan and reserved nuts for extra crunch.