In a large mixing bowl, add the shredded green cabbage, thinly sliced apple, dried cranberries, shredded carrots, and optional sliced almonds. Toss gently to combine.

In a separate small bowl, whisk together mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and black pepper until smooth.

Pour the dressing over the slaw mixture and gently fold everything together with a spatula.

Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld.

Once chilled, stir again and serve in a large bowl.