Start by finely shredding half a head of green cabbage and place it in a large mixing bowl. Lightly sprinkle with salt and let it sit for about 10 minutes.

While the cabbage is resting, core and slice two firm apples into thin matchsticks or small cubes.

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

Add the shredded cabbage, chopped apples, and 1 cup of dried cranberries into your large mixing bowl. Pour the creamy dressing over the top and toss everything together.

For the best flavor, let your cranberry apple coleslaw sit in the refrigerator for at least 30 minutes before serving.

Just before serving, give the coleslaw a gentle toss and add in ½ cup of chopped nuts, if desired.