Thinly slice about 4 cups of green and red cabbage, shred 2-3 medium carrots, and core and slice 1-2 apples, tossing them with lemon juice to prevent browning.

In a dry skillet over medium heat, toast ½ cup of sliced almonds for about 5 minutes until golden and fragrant.

In a large bowl, add the toasted almonds, ½ cup of dried cranberries, and ¼ cup of finely chopped fresh parsley to the cabbage and carrot mixture.

In a separate small bowl, whisk together ⅓ cup of olive oil, 2 tablespoons of apple cider vinegar, 2 tablespoons of maple syrup, 1 tablespoon of Dijon mustard, and 1 minced garlic clove. Season with salt and pepper.

Drizzle the dressing over the slaw mixture, tossing gently to combine. Allow to sit for about 10-15 minutes before serving.