Finely shred about four cups of cabbage, either green or purple. Lightly sprinkle it with salt and let it sit for approximately 15 minutes.

Wash and dice two fresh apples. Toss the apple pieces in a splash of lemon juice to prevent browning.

In a medium bowl, combine half a cup of mayonnaise with two tablespoons of honey, one tablespoon of vinegar, and season with salt and pepper. Whisk until smooth.

In a large mixing bowl, combine the salted shredded cabbage, diced apples, and one cup of dried cranberries. Gently fold these ingredients together.

Carefully pour the creamy dressing over the mixture and toss until all ingredients are thoroughly coated.

Taste your coleslaw and adjust the seasoning if necessary. Optionally add walnuts or lemon juice.

Let the coleslaw sit for at least 30 minutes before serving to allow the flavors to meld.