Begin by finely shredding half a head of cabbage using a sharp knife or mandoline for even pieces. Lightly sprinkle the shredded cabbage with salt and let it sit in a colander for about 10 minutes.

Core and dice two fresh apples into bite-sized pieces. Toss the diced apples in a splash of lemon juice to prevent browning.

In a mixing bowl, combine ½ cup of Greek yogurt or mayonnaise, 2 tablespoons of honey, and 2 tablespoons of apple cider vinegar. Whisk until smooth and creamy.

Combine your drained cabbage, diced apples, and ½ cup of dried cranberries in a large mixing bowl, folding gently.

Pour the creamy dressing over the salad mixture and toss until all ingredients are well-coated.

Cover the mixed coleslaw with plastic wrap and refrigerate for at least 30 minutes before serving.