Thinly slice about 4 cups of green and red cabbage using a sharp knife or mandoline. Grate 1 cup of carrots and slice 2 firm apples, tossing them with a squeeze of lemon juice.

Toast ½ cup of sliced almonds in a dry skillet over medium heat for about 4-5 minutes, stirring frequently until golden and fragrant.

In a large mixing bowl, combine the cabbage, grated carrots, apple slices, toasted almonds, and ½ cup of dried cranberries. Toss in chopped fresh parsley.

In a small bowl, whisk together ¼ cup olive oil, 2 tablespoons apple cider vinegar, 2 tablespoons maple syrup, 1 tablespoon Dijon mustard, and 1 minced garlic clove. Season with salt and pepper.

Pour the dressing over the slaw mixture. Toss gently until all ingredients are evenly coated.

Allow the slaw to rest for 10-15 minutes at room temperature to meld the flavors.